In a large mixing bowl, combine the dry ingredients: flour, sugar, yeast, salt, and cinnamon. Whisk until evenly mixed.

In a separate medium bowl, whisk together the wet ingredients: lukewarm water, pumpkin purée, vegetable oil, and egg until smooth.

Pour the wet mixture into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 6 minutes until smooth and elastic.

Grease a bowl with oil, place the dough inside, cover, and let it rise in a warm area for about 2 hours until doubled.

Punch down the dough, divide into two portions, roll each into a rectangle, and shape into spirals.

Cover the shaped loaves and let them rise for another hour.

Preheat your oven to 350°F (175°C).

Prepare the egg wash, brush the tops of the loaves, and repeat for a glossy finish.

Bake the loaves for 35–40 minutes or until golden brown, checking internal temperature of 190°F.

Let the loaves cool completely on a wire rack before slicing.