Coat a standard loaf pan with nonstick spray or grease it with butter and then coat with flour.
In a bowl of a stand mixer, whisk flour, yeast, salt, brown sugar and pumpkin pie spice.
Microwave milk, and margarine until it’s almost melted.
Mix with egg and pumpkin puree.
Add the milk and egg mixture to the dry ingredients, and start mixing on medium using the dough hook. Keep mixing until the dough comes together. The dough might be a bit sticky.
Add one or two more tablespoons of flour and keep mixing the dough for about seven minutes.
Transfer the dough into an oiled bowl and brush the dough with little oil.
Cover the bowl with a plastic wrap and a towel.
Let the dough rise for 1 1/2 hour.
Transfer the dough on to the floured surface and roll it out into a big rectangle (11X20) the side closest to you should be the long side.
Brush the melted butter over the dough up to the edges.
Cover with brown sugar and cinnamon.
Cut the dough into 5 long strips (length would be 20 inch)
Stack all five on top of each other very carefully.
Cut the stack into five equal pieces.
Now you have 5 stacks of 5.
Place them in the loaf pan.
Cover it with a towel and let it rise for 30 minutes.
Meanwhile, preheat the oven to 350F/180C.
Put the loaf pan on a baking sheet and bake in the oven for 20 minutes.
Cover the bread loosely with aluminum foil (so the top won’t burn) and bake it for another 20 minutes.
Let it cool for 15 minutes and then transfer it to a serving plate.