In a large mixing bowl add the warm milk, yeast, and sugar. Stir and set aside, let this become frothy - should take 10 minutes.

Once frothy, add the melted butter, pumpkin puree, maple syrup, egg and mix until combined. Add the salt, flour and mix until you have a shaggy dough.

Empty the bowl onto a kitchen counter and begin kneading with your hands. It will be sticky but keep mixing and it will come together. You can add up to 1/4 cup of additional flour if it is too sticky. You can do this step in the stand mixer as well, it will take half the time.

Once the dough has come together, shape into a ball and place in the large mixing bowl. Add a little oil or melted butter into the bowl - this is to ensure it doesn’t stick, cover and let it rest for 1 hour or until doubled in size.

Remove the cover, knock back with your hands and shape into a ball, place on a baking sheet lined with baking paper, tie with bakers twine, cover and rest for 30 mins. In the mean time preheat the oven to 180℃.

Once the dough has risen, brush with egg and bake for 30 mins. You will know it is done when you knock on the bread and there is a hollow sound. Allow it to cool, cut the bakers twine and serve.