Heat the milk in a small pan until just before boiling, remove from the heat and set aside to cool until lukewarm
Pour into a large bowl with the pumpkin pure, mixed spice, sugar, melted dairy free spread, salt and yeast
Mix in the flour until the dough forms a ball
Beat with a dough hook for 5 minutes
Put the dough in a lightly oiled bowl and cover with clingfilm
Leave to rise in a warm place for an hour or until doubled in size
Roll out the dough into a rectangle about 1cm thick
Brush with the melted dairy free spread and sprinkle on the brown sugar and ground cinnamon
Roll up into a log, keeping the dough fairly tight
Place the log seam down on a baking sheet lined with parchment paper
With a share knife about 3/4 way down into slices
Arrange the slices so they lean to alternate sides and then squash the loaf together, like the picture below
Leave to rise for an hour or place in the fridge overnight to bake in the morning
Preheat the oven to 180 oC
Bake the loaf for 25 minutes
Allow to cool a bit
Mix together the icing sugar and dairy free milk and drizzle over the loaf
