Using a countertop mixer, add flour, yeast, sugar and salt; stir until well combined.

Add milk, pumpkin, butter, egg and additional egg yolk; mix on low speed until well combined. Increase speed to medium, and mix for 3-4 minutes or until a smooth dough forms.

Transfer dough into a large, greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size (~60 minutes).

Grease and flour a standard 9”x5” loaf pan; set aside.

Make the filling by melting butter in a medium bowl. Mix melted butter with canned pumpkin until smooth. In a separate bowl, combine sugar and pumpkin pie spice.

Turn dough out onto lightly-floured countertop or cutting board. Roll into an 18”x12” rectangle. Brush top of dough with butter mixture and then sprinkle sugar mixture on top.

Cut dough lengthwise into (6) 18”x2” pieces. Stack pieces on top of each other and then cut stack widthwise to create (6) 3”x2” pieces. Place stacks cut side up into pan. (See picture in post for example.)

Cover pan with plastic wrap and let rise at room temperature for ~45 minutes, or until dough has risen almost 1” above the edge of the pan.

Preheat oven to 350°F.

Bake at 350°F for 48-50 minutes, or until top of bread begins to turn golden brown.

Let bread rest in pan for 10 minutes before inverting onto large serving plate. Let cool for 10 more minutes.

In a medium bowl, make the Glaze by whisking together the melted butter, powdered sugar, vanilla and water. Pour Glaze over top of bread before serving.