In a large mixing bowl, whisk the warm water and yeast. Allow the mixture to sit for 3 minutes.
Add eggs, melted butter, salt, sugar, spices, pumpkin and whisk until smooth.
Add 2 cups of flour and whisk until smooth. Continue adding flour and combining, switching to your hands when the dough becomes too thick for the whisk. Fold out onto a lightly floured surface.
Knead the dough for 5 minutes. It should be soft and smooth, not sticky. If the dough is sticky simply incorporate more flour while kneading, around 1/4 cup at a time until it's no longer sticking. You can use a small amount of canola oil on your hands as well.
Round the dough into a ball and place in a clean, lightly oiled bowl (use canola or vegetable oil, something neutral), cover, and allow to double in size. This works well in a warm area, such as on top of your oven set to a low temperature. Don't rush this step, really let the dough rise.
Remove the cover, punch the dough back down, cover again, and place in the refrigerator for at least 6 hours, preferably overnight.
Turn the dough onto the table and square off.
Divide into 3 equal portions, join together at the top and braid them together.
Roll, pinch and turn under the ends under to close loaf.
Proof until double in size.
Brush with egg wash.
Bake at 400 degrees until golden brown, about 40-45 minutes.