In a large bowl, combine 1½ cups flour, brown sugar, undissolved yeast, and salt. Heat milk and butter until very warm (120°F to 130°F); stir into dry ingredients. Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in pumpkin, eggs, and 1 cup flour. Beat for 2 minutes at high speed. Stir in nuts, pumpkin pie spice, and enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes. Divide dough in half; roll each half to 12- x 7-inch rectangle. Roll up tightly from short end as for a jelly roll; pinch seam and ends to seal. Place, seam sides down, in two greased 8½- x 4½-inch loaf pans. Cover; let rise until doubled in size, about 1 hour. Brush with egg white mixed with 1 Tbsp. water. Bake at 350°F for 25 to 30 minutes or until done. Remove from pans and cool on a wire rack. Drizzle with Powdered Sugar Glaze, if desired. For pumpkin-shaped loaves:
Divide dough in half; set aside a 1-inch square from each. Roll each half to a 10- x 11-inch oval. With the side of a wooden spoon, make four symmetrical, curved creases from top to bottom of oval to resemble a pumpkin. Place 1-inch square on top of pumpkin as stem. Powdered Sugar Glaze:
In a small bowl, combine 1 cup powdered sugar (sifted) and 1 to 3 tablespoons milk. Stir until smooth. Provided by Fleischmann's Yeast
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