In a bowl add warm water, salt and sugar. Mix well. Add the yeast and mix.
Cover and set aside for 10-15 minutes. The mix should be frothy and bubbly by then.
In the base of the stand mixer add flour, essential wheat gluten and pumpkin spice.
Then add unsalted butter, pumpkin purée and bloomed yeast.
Mix everything till the dough comes together. The dough should not be entirely dry or very wet.
Spray the instant pot with non-stick spray and place the dough ball in it. Set mode to yogurt and normal for 60 minutes.
Open the Instant Pot after 60 minutes. The dough would have doubled by now.
Remove the dough and knead for a minute.
Then shape it in a log and place in a greased loaf pan.
Brush some butter on top and sprinkle the seed mix evenly.
Cover and let it rise for an hour in a warm place. Preheat oven to 400 F.
Place the risen dough in the oven and bake for 20-25 minutes.
Remove from oven and cool completely. De mold from the bread pan.
Cut into slices and enjoy!