In a large bowl, dissolve the yeast and brown sugar in warm water. Let it sit 10 minutes to proof.

Add the oil, salt, pumpkin, and 2 cups of flour. Beat vigorously for a few minutes. Add additional flour, up to 5 cups, and blend well.

Knead the dough on a floured surface for about seven minutes, adding a little additional flour to prevent the dough from sticking.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled. Takes about one to two hours.

Punch down and knead lightly. Divide the dough and roll into two 12-inch long ropes, tapered at the ends. Coil each rope. Place them on an oiled cookie sheet. Cover with a lightweight towel and let rise until doubled. Takes about 45 minutes to one hour or more. Whisk together the glaze ingredients during this time.

Preheat the oven to 375 degrees. Brush the tops of the loaves with the glaze. Bake about 30-45 minutes, or until loaves sound hollow when tapped.