In a large mixing bowl, whisk together 2 cups of flour, granulated sugar, yeast, and salt. Set aside.

In a small saucepan, gently heat the milk and butter on low heat until butter melts and the mixture is warm.

Pour the warm milk and butter mixture into the flour mixture. Add the pumpkin puree, eggs, and vanilla extract. Stir until combined.

Gradually add the remaining 1 1/4 cups of flour. Stir until it forms a slightly sticky ball. Add more flour if too sticky.

Transfer the dough to a lightly floured surface. Knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl. Cover it and let it rise in a warm place until doubled in size, about 1-2 hours.

Mix the brown sugar, cinnamon, nutmeg, ginger, and cloves in a small bowl.

Punch down the risen dough and roll it out into a rectangle measuring 20x12 inches on a floured surface.

Brush the dough with melted butter and sprinkle the spiced sugar mixture evenly on top.

Cut the dough into 6 strips horizontally. Stack the strips and cut into 6 smaller square stacks.

Grease a 9x5-inch loaf pan. Layer the small square stacks in the pan with cut sides facing up.

Cover and let rise again for 30-45 minutes. Preheat your oven to 350°F (175°C).

Bake the loaf for 30-35 minutes until golden brown on top and cooked in the center.

Let cool in the pan for 10 minutes before transferring to a wire rack.

Optionally drizzle with cream cheese or maple glaze and sprinkle with chopped nuts before serving.