Whisk together the all purpose flour, bread flour, organic cane sugar, the packet of instant yeast, and salt in a large bowl. 

Add the pumpkin puree, olive oil, and half of the water top of the dry ingredients and stir with spatula. If too dry, keep adding water little by little until a dough forms. You may need more or less than ⅔ cup. 

Lightly flour a clean surface and knead the dough for 10 minutes until a smooth dough forms. It should be slightly sticky but shouldn't stick to your hands. 

Return the dough to a large lightly oiled bowl and cover with a damp towel. Let rise for 1 hour. Heavily flour a clean surface and dump out the dough. 

Roll the dough out in to a large rectangle like you would a cinnamon roll. The dough should be about ¼ of an inch thick. 

Brush the dough with the vegan butter and sprinkle with parsley, green onion, fresh garlic, salt, and pepper. 

Cut the dough in to 6 strips. Next, stack 3 strips on top of each other. Then, cut each stacked strip in to 4 squares. 

Grease a loaf pan and then lay the stacks into the loaf pan sideways.

Cover the loaf pan with a damp towel and let rest for 30 minutes. 

Preheat the oven to 450F 

Bake the loaf for 10 minutes on 450F. 

After 10 minutes, lower the heat to 350F and continue to cook for 30 minutes. If the top is browning too quickly, cover with foil. 

After 30 minutes, check with a toothpick or wooden skewer to see if the rest of the dough is cooked through. Mine needed 10 more minutes. 

Let cool for 10 minutes. Serve warm and enjoy!