Pumpkin Bread

Peel the pumpkin, remove the seeds and cut the flesh into small cubes. Put 100 ml water with cinnamon, cloves and ginger in a pot and steam the pumpkin cubes in it for about 10 minutes until soft.

Remove the two cloves and finely puree the pumpkin with a hand blender.

For the yeast dough, put the flour in a large bowl and press a hollow into it. Dissolve the yeast in the lukewarm milk and pour into the well. Whisk with a little flour and let rise in a warm place, covered, for about 10 minutes.

Then mix butter, sugar, pumpkin puree, pumpkin seed oil and salt into the dough and let rise again for 20 minutes.

Coarsely chop the pumpkin seeds.

Knead the dough again and mix in two-thirds of the pumpkin seeds. Grease a loaf pan (30 cm long), pour in the dough and score the surface a few times.

Brush with water, sprinkle with the remaining pumpkin seeds and let rise for another 15 minutes.

Bake the pumpkin bread in the preheated oven at 185 °C for 25-30 minutes until golden brown.

Preparation Tip:

Try the pumpkin bread with a vegetable spread.

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