Steps

• Prepare a starter by placing 1/3 cup of water, 1/2 cup of flour, and the yeast in a bowl. Mix with a fork and cover with plastic wrap. Leave it to rise in a warm place for about 1 hour until it is well puffed and bubbly on the surface. Meanwhile, in a bowl, mix the pumpkin pulp, salt, sugar, grated orange zest, and liqueur.
  In the bowl of a mixer or bread machine, add the starter, half of the flour, and start the machine to knead until a well-bound dough is obtained.
  Add one egg and 1/3 of the remaining flour.
  Let it bind again.
  Add the second egg and another 1/3 of the flour.
  Work without losing the bind.
  Add the last egg with the flour, and the prepared pumpkin mixture.
  Work the dough well and only when it is smooth, start adding the oil in three parts.
  Stop the machine, transfer the dough to a bowl and cover with plastic wrap.
  Let it rest for 30 minutes and then let it rise in the refrigerator overnight.

  The next morning, take it out of the fridge and let the dough come to room temperature for one hour.
  Transfer the dough to a lightly floured work surface and give it a tight fold.
  Let it rest for 15 minutes and divide into 4 equal parts.
  Form 4 long loaves about 3/4 inch in diameter.
  Braid and transfer to a baking sheet lined with parchment paper.

  Cover with a cloth and let rise at 75°F (in the oven with the light on). Wait for it to double, about 2 hours.

  Brush with egg white and bake in a preheated static oven at 390°F for the first 10 minutes.

  Lower the temperature to 355°F and continue baking for another 30 minutes. Remove from oven and let cool before serving.