In a large mixing bowl, whisk together 5 ¾ cups of unbleached all-purpose flour, ½ cup of granulated sugar, 2 ¼ teaspoons of instant yeast, 1 ½ teaspoons of table salt, and 1 teaspoon of cinnamon.

In a separate smaller bowl, mix together 1 cup of lukewarm water, ½ cup of pumpkin purée, ¼ cup of vegetable oil, and 1 large egg.

Pour the wet ingredients into the bowl with the dry ingredients. Stir with a wooden spoon until the mixture forms a shaggy dough.

Turn the shaggy dough onto a lightly floured surface. Knead the dough by hand for about 10 minutes or with a mixer for 6 minutes.

Place the kneaded dough into a greased bowl, covering it with a damp cloth or plastic wrap. Allow the dough to rise at room temperature for approximately 2 hours.

Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper. Gently punch down the dough.

Divide the dough into three equal pieces, and roll each piece into a long log approximately 12 inches in length. Braid the three logs together to form one loaf.

Transfer your braided dough to the prepared baking sheet. Cover it loosely with plastic wrap and let it rise for about 1 hour.

Gently brush the top of your loaf with an egg wash made from 1 beaten egg mixed with a bit of water.

Place the baking sheet in your preheated oven, baking for 35-40 minutes until the bread is deep golden brown.

Remove the Pumpkin Challah from the oven and let it cool on a wire rack. Allow it to cool completely before slicing.