Heat Unsalted Butter (2 tablespoon) in a small saucepan at medium heat until it turns to light brown and you see small brown bits at the bottom of the pan, 2 to 3 minutes.
Pour in the Whole Milk (1/2 cup) and let it come to 110 degrees F (43 degrees C). This happens very quickly.
Place the butter and milk mixture in a medium-size mixing bowl. Stir in the Active Dry Yeast (2 1/4 teaspoon) and Granulated Sugar (1/4 cup). Let it sit for 10 minutes or until it foams.
Stir in the Canned Pumpkin Purée (1 cup) and Salt (1 teaspoon). Fold in the Bread Flour (2 1/2 cup) in 3 additions.
Transfer the dough onto a well-floured surface and knead for 10 minutes. It should be an elastic and slightly sticky dough.
Use Olive Oil (2 tablespoon) to grease a large bowl. Place the dough into the bowl seam side down and roll it inside the bowl to ensure that it is covered with the olive oil. Cover with stretch film and let it sit on the kitchen counter until it doubles in size, about 1 1/2 hour.
In the meantime, grate the fresh Ground Nutmeg (1/2 teaspoon) and mix with the remaining Unsalted Butter (2 tablespoon) Ground Cinnamon (2 teaspoon) and Granulated Sugar (1 cup) in a small bowl.
Roughly chop the Walnut (3/4 cup). Fold into the sugar-spice mixture. Set aside.
Transfer the dough onto your kitchen counter and roll it out to a 12x9-inch rectangle. Sprinkle it with the walnut mixture.
Cut the dough lengthwise into 6 equal pieces.
Stack them on top of each other.
Cut the strip into 6 equal pieces.
Place them into a 9x5-inch loaf pan. Cover it lightly with stretch film and let it rise (in a warmer part of your house) for 30 minutes.
Once the time is almost up, preheat the oven to 350 degrees F (180 degrees C).
Bake for 35 minutes, or until the top part of the bread turns golden brown.
Allow the bread to cool on a wire rack for 30 minutes before slicing. Enjoy!