Mix in the flour and yeast into the the bowl of the stand mixer. Add salt.
Add the pumpkin puree and maple syrup next
Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined.
NOTE: If there are still dry ingredients remaining, add water 1 Tbsp at a time* until all the ingredients are just barely combined, with no dry ingredients remaining.
Add the olive oil and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
Cover and let rise until doubled, about 60-90 minutes***
Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.
Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan.
Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
Optional: To add some color and shine to the top of the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.
You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.