1 cup shortening
1 tablespoon vegetable shortening
1 teaspoon baking powder
1/2 cup white sugar
1 cup milk
1/4 cup water
1 (3 ounce) package active dry yeast
3 cups bread flour
2 tablespoons pumpkin puree
1/4 cup water
1 egg white, beaten
1 cup white sugar
1 teaspoon ground cinnamon
Heat the butter or margarine in a large mixer bowl over medium speed, stirring constantly until smooth. Add shortening, puree, baking powder, and sugar. Beat in milk and water; stir until all ingredients are thoroughly combined.
Divide dough into three widthless bowls. Pour milk or water into one bowl. Stir in yeast and flour. Place 1/2 cup ball of the dough in bowl, cover with cold milk, then cover tightly with plastic wrap or foil. Let rise in warm place about 1 hour or until double.
In a large bowl, beat egg white and 2 teaspoons cinnamon together for about 1 tablespoon of mixture.
Transfer dough to rectangular or heart shape pan. Cover mainly with foil, dropping mixture to about 1/2 inch deep in pan. Cover outside of pans with foil. Let rise in warm place about 40 minutes or until doubled. Meanwhile, in a bowl, stir together 1/2 cup white sugar and 1 teaspoon cinnamon until well blended. Let rise until pretty thick. If not quite thick enough, add 1/2 cup corn syrup or water.
Prepare bottom half of dough as described in paper and pencil, smoothing undercoat of cake mix before thinning. Pat on foil layers, allowing some to sit on top of one another. Reduce temperature to 350 degrees F (175 degrees C) and place in parchment lined or greased baking pan. Let rise about 20 minutes, until doubled in volume. Cool 20 minutes; removed from pan. Cut into parts. About 1/3 cup making 12 (6 inch) loaves.