In a small bowl, combine warm water, active dry yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, egg, vanilla extract, remaining sugar, cinnamon, nutmeg, ginger, and salt until smooth.
Add the yeast mixture to the pumpkin mixture and stir to combine.
Gradually add the all-purpose flour, one cup at a time, stirring after each addition until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic. Add small amounts of flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 350°F (175°C).
Punch down the risen dough and shape it into a loaf. Place the loaf into a greased 9×5-inch loaf pan.
Cover the loaf loosely and let it rise for another 20 to 30 minutes until puffy.
Bake the bread in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and cool completely before slicing.