Not your average pumpkin bread.
The dough should process until a small chunk can be gently pulled in all directions to form a translucent sheet or, in baker-speak, a windowpane. But you don't need to be a professional baker to perform the test; it's not any more complicated than playing with a wad of chewing gum.
This takes about 2 hours at 72°F, so keep a sharp eye on it in warmer environments, and take a more patient approach when it's cool. Fold the log down toward the bottom edge, and seal it again. Remember that shaping a loaf is more than a physical process; it is a skill, and it can take a few rounds of practice to really get the hang of it. So if the first try looks a little lumpy or uneven, chalk it up to experience and know that future rounds will be even better., cover, and proof as before—until the dough is roughly doubled in bulk, or crowning at about 2-inches above the pan.
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