Preheat the oven to 190 C / Gas 5. Grease a bowl and 2 loaf tins.
Stir yeast in warm water in a bowl to dissolve. Let sit until yeast starts to foam, about 5 minutes.
Stir pumpkin, milk, butter, sugar, salt, cinnamon, ginger and cardamom into the bowl of yeast. Add eggs and half of the flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Stir in remaining flour, a little at a time, mixing well after each addition. When the dough pulls away from the sides of the bowl, turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
Place dough in the greased bowl and turn to coat. Cover with a clean drying cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared bread tins. Cover loaves with a clean drying cloth and let rise until doubled in volume, about 30 minutes.
Bake in the preheated oven until top and sides are brown, about 35 minutes.