Pumpkin Walnut Bread

Ingredients

• 500 g pumpkin flesh (giant pumpkin or Hokkaido pumpkin)
• 100 ml water
• 2 tsp salt
• 80 g margarine
• 600 g flour
• 200 g ground walnuts
• 40 g yeast
• 100 ml lukewarm milk
• 1 tsp sugar
• walnut kernels (for garnish)
• maple or beetroot syrup (for serving)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Cut the pumpkin flesh into cubes and simmer with 10 tbsp water in a pot for about 15-20 minutes until tender. Puree everything into a smooth mash and let cool. Stir in the salt and margarine into the pumpkin mash. Mix the flour with the walnuts, place in a mixing bowl, and make a well in the center. Dissolve the yeast in lukewarm milk and pour it with the sugar into the well. Cover with a bit of flour and let rise for about 15 minutes. When the pre‑mix bubbles, add the pumpkin mash and knead with the flour. Let rise another 45 minutes until doubled in volume. Divide the dough into two equal portions and fill two greased loaf pans, letting them rise again for 15 minutes. Top with walnut kernels, press lightly, and bake the pumpkin loaves in the preheated oven for 20 minutes. Then reduce the temperature to 150°C and finish baking for about 1½ hours, covering with foil if needed.

3. 3.

   If tapping the dough with your finger’s knuckle produces a hollow sound, it is done. Let the loaves cool or serve warm on a plate, drizzle generously with syrup, and enjoy.