1 can (15oz) pumpkin
1 cup water
1/2 cup vegetable shortening
7 to 8 cups all-purpose flour, divided
2 cups pecans, coarsely chopped
1/2 cup sugar
2 pkgs active dry yeast
2 tsp salt
2 large eggs
2 tsp maple flavoring, divided
6 to 8 Tbsp milk
2 cups powdered sugar
Heat pumpkin, water and shortening in medium saucepan over medium heat until shortening is melted and temperature reaches 120 to 130 degrees F. Remove from heat.
Combine 4 cups flour, pecans, sugar, yeast and salt in large bowl. Add pumpkin mixture, eggs and 1 tsp maple flavoring; beat vigorously 2 minutes. Add remaining flour, 1/4 cup at a time, until dough begins to pull away from sides of bowl. Turn out dough onto lightly floured work surface; flatten slightly. Knead 10 minutes or until smooth and elastic, adding flour if necessary to prevent sticking. Shape dough into ball. Place in large lightly oiled bowl; turn dough over once to oil surface. Cover with towel; let rise in warm place about 1 hour or until doubled in bulk.
Turn out dough onto lightly oiled work surface; divide into four pieces. Shape each piece into 24-inch-long rope. Lightly twist two of the ropes together. Join ends to form ring. Tuck ends under loaf to prevent untwisting. Place on lightly oiled baking sheet. Repeat with remaining two ropes. Cover with towel; let rise in warm place 45 minutes.
Preheat oven to 375 degrees F. Bake 25 minutes or until deep golden brown. Immediately remove bread from baking sheets and cool on wire rack 20 minutes.
Combine remaining 1 tsp maple flavoring and 6 Tbsp milk in small bowl. Whisk milk mixture and powdered sugar together in medium bowl. If icing is too thick, add remaining milk, 1 tsp at a time, to reach desired consistency. Drizzle over loaves in zigzag pattern.
Makes 2 large twists.
