In a large bowl, stir yeast into water to soften. Add non-dairy milk, pumpkin, oil, 2 cups flour, brown sugar,salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
Gradually add remaining flour, a little at a time, until you have dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 90 minutes.
Shape dough into a loaf and place into a well-greased 10 x 5-inch pan. Cover with a towel and let rise until almost doubled, about 1 hour.
Bake in a preheated 375°F oven. The loaf will bake in about 30-40 minutes. Check the internal temperature of the loaf with an instant-read thermometer; a reading of 190°F means bread is done.
Immediately remove bread from the pan and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush the top of the bread lightly with vegetable oil.