In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and butter until very warm (120 to 130 degrees F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in pumpkin, eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in nuts, pumpkin pie spice and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each half to 12 x 7-inch rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise until doubled in size, about 1 hour. Brush with egg white mixed with 1 tablespoon water.

Bake at 350 degrees F for 25 to 30 minutes or until done. Remove from pans and cool on wire rack. Drizzle with powdered sugar glaze, if desired.

For pumpkin-shaped loaves:
Divide dough to half; set aside a 1-inch square from each. Roll each half to 10 x 11-inch oval. With side of wooden spoon, make 4 symmetrical curved creases from top to bottom of oval to resemble a pumpkin. Place 1-inch square on top of pumpkin as stem.

Powdered Sugar Glaze:
In small bowl, combine 1 cup powdered sugar, sifted; and 1 to 3 tablespoons milk. Stir until smooth.

Courtesy of Fleischmann's Yeast