Prepare the dough: in a stand mixer add the flour, salt, and sugar. Mix together with a spoon. Then add in the yeast packets and mix in with a wooden spoon. Add the mixing paddle to the stand mixer and add in the pumpkin purée. Start to mix and slowly pour in the non-dairy milk. Mix until it is coming together and forming shaggy pieces. Then, attach the dough hook and knead for 10 minutes on low speed. The dough should be soft and smooth. Form into a ball.

Place the dough in a bowl and cover with a dish towel. Allow to rise for 1 hour to 1 and a half hours, or until doubled in size. I like to let mine rise in the oven with the light on the ensure it has a warm place to rise.

Meanwhile, cut the bakers twine into 4 long pieces (about 15 to 20 inches long).

In a small bowl combine ingredients for the pumpkin wash and mix together.

Preheat oven to 400°F (204°C).

Use a silicone brush to paint the dough with the pumpkin wash.

Use a pairing knife or bread razor to make little designs on the pumpkin bread. I like to do somewhat v shaped cuts.

Line a dutch oven or an oven safe pot with a lid with parchment paper. Carefully, place the bread in. Make any adjustments to the strings.

Bake for 40 minutes with the lid and then 5 to 7 minutes without the lid until golden brown.

When it is done carefully remove it from the pot as it will be hot.

Use a scissor to remove the strings as quickly as you can again bread will be hot.

Use a sharp knife to cut a little X in the top of the bread and insert a cinnamon stick as a topper.

Allow bread to cool for 20 minutes before cutting and enjoy.