In a small non-metal bowl, mix the yeast, coconut sugar, and hot water. Let it sit for 5 minutes to form a thick foam.
Then add in the mashed pumpkin and melted vegan butter. Mix gently. In a larger bowl, mix the flour and salt.
Add the wet to the dry ingredients and mix with a wooden spoon until it’s mostly a dough, then turn it out onto a board oiled with olive oil and knead with your hands for about 10 minutes until it turns into a nice smooth, elastic ball. It should be sticky as you’re kneading it but not completely stick to your fingers.
Put the dough in a bowl, cover with a damp tea towel, and let it rise for about 90 minutes until doubled in size.
Punch the dough down and knead a few times to get the air out. Cut the dough into 4 pieces, roll each piece out to about 20 inches long, and pinch all the ends together at one side. Starting from the right side each time, work the strands over, under, over the other 3 strands. Always start from the right, and you’ll end up with a nice tight braid. Pinch the ends together, cover and let it rise again for about 35-40 to double again.
Gently brush with the glaze. Bake at 375F for 35-40 minutes until the top and bottom are a deep golden brown and the internal temperature hits 190F.
Cool on a wire rack and enjoy! This also makes amazing French toast the next day.