In a medium bowl, mix the plant-based milk, melted butter, and sugar.

Once the sugar has dissolved, add the yeast and let it rest for 5 minutes.

Incorporate the orange juice, zest, and vanilla extract. Mix until a homogeneous mixture is obtained.

In another medium bowl, sift the flour and salt.

Pour the liquid mixture into the flour bowl and combine until the dough starts to come together.

Transfer the dough to a floured surface and knead for 8 minutes or until the dough looks slightly shiny, feels very soft, but no longer sticks easily to your hands.

Grease a large bowl with a little oil and place the dough inside. Cover with a kitchen cloth or a large plate to generate some warmth and let the dough rise. Place the bowl in a warm location until it doubles in size (approximately 1 ½ hours). Note: The dough may be somewhat sticky; do not worry, it is normal (do not add more flour than indicated).

After the rising time, deflate the dough by giving it a couple of punches with your fist.

Extract the dough from the bowl and divide it into 8 equal parts.

Optionally, you can fill the bread. If you choose this option, flatten each ball, place some filling in the center, and close the dough, pinching the seams tightly (fillings can include a tablespoon of peanut butter, Lotus cookie spread, dairy-free chocolate chunks, etc.).

Shape each filled dough ball into a round form.

Use a piece of baking twine to shape the pumpkins. For each dough ball, place a string of twine underneath it and pull both ends of the twine in opposite directions until they cross at the center, creating a cross shape. Rotate the dough ball 90 degrees and cross the twine ends again at a slightly greater angle to simulate the divisions of a pumpkin. Pass the twine underneath the dough ball, flip it, and repeat the process to create more "grooves." Tie a knot to secure the crossings. Cut the excess string with some scissors.

Transfer to a baking sheet with parchment paper or a silicone mat, leaving enough space between each piece.

Cover with a towel and let it rise for an additional 30 minutes in a warm place.

15 minutes before finishing the rise, preheat the oven to 176°C (350°F).

Bake for 20-22 minutes or until the bread has a slightly golden color. Remove from the oven and let it cool on a rack for 10 minutes.

Cut the twine with scissors and carefully unravel it.

Mix sugar with cinnamon and set aside.

Melt 2 tablespoon of margarine, brush the bread with it, and sprinkle the cinnamon sugar mixture on top. Tap the bread gently to remove excess.

Store the bread in an airtight container to prevent it from drying out. It is recommended to reheat the bread in the microwave for about 10 seconds before consuming to keep it extra soft.