Pumpkin Bread

Ingredients

• 500 g flour
• 0.5 cube Yeast
• 10 g sugar (1 tsp)
• 200 ml milk (1.5% fat; lukewarm)
• 350 g pumpkin (1 piece)
• Salt
• 4 Tbsp sunflower oil
• 60 g pumpkin seeds (4 tbsp)
• 15 g Butter (1 tbsp)
• 20 g breadcrumbs (1 tbsp)

Instructions

1. 1.

   Sift flour into a bowl, make a well and crumble yeast into it. Add sugar and mix with 50 ml lukewarm milk to form a smooth dough. Cover the starter and let rise in a warm place for about 20 minutes.

2. 2.

   Meanwhile peel, clean, cut pumpkin into pieces and simmer in salted water until soft in about 20 minutes. Drain and puree finely.

3. 3.

   Add pumpkin puree, 1 tsp salt, remaining milk, sunflower oil, and pumpkin seeds to the starter and knead into a smooth dough. Cover and let rise for another 60 minutes in a warm place.

4. 4.

   In the meantime grease a loaf pan (30 cm long) with butter and dust with breadcrumbs.

5. 5.

   Place dough in the pan and let rise covered for an additional 10 minutes. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the middle rack for 1 hour until golden brown. Remove, cool, turn out of the pan and allow to cool completely.