1 can (15 oz) pumpkin
1/2c. vegetable shortening
1 c. water
1/2 c. flour divides
2 c. pecan, coarsely chopped (opt)
1/2 c. sugar
2 packages active dry yeast
2 tsp salt
2 large eggs
2 tsp maple flavoring, divided
6 to 8 tbsp milk
2 c. icing sugar
1- Heat pumpkin, water and shaotening in medium saucepan over medium heat until shortening is melted and temperature reaches 120` to 130F. remove from heat
2- Combine 4 cups of the flour, pecans sugar, yeast and salt in large bowl. Add pumpking mixture, egg and 1 tsp of maple flavoring; beat vigorously 2 minutes. Add remaining flour, 1/4 c.at a time, until dough begins to pull away from side of bowl. Turn out dough onto lightly floured work surface, flatten slighly. Knead 10 minutes or until smouth and elastic, adding flourt if necessary to prevent sticking. Shape dough into ball. Place in large lightly oil bowl; turn dough over once to oil surface. Cover with towel; let rise in warm place about 1 hr or until double in bulk.
3-Turn out dough onto lightly oiled work surface; divide into four pieces. Shape each pieces into 24 inch long rope. Lightly twist 2 of the ropes together. Join ends to form ring. Tuck end under loaf to prevent untwisting. Place on lightly oiled baking sheet. Repeat with remaining ropes
Cover with towel; let rise in warm place 45 minutes.
4- Preheat oven at 375F. Bake 25 minutes or until deep golden brown. Immediately remove bread from baking sheet and cool on wire rack 20 minutes.
5- Combine remaining 1 tsp maple flavoring and 6 tbsp milf in small bowl. Whisk milk mixture and icing sugar together in medium bowl. If icing is too thick, add remaining milk, 1 tsp at a time, to reach disire consistency. Drizzel over cooled loaves in zigzag patter