John Myers
Ingredients for 4 servings:
- 250 g pumpkin(s) (Hokkaido), preferably organic, as you bake the skin
- n. B. water
- 350 g spelt flour
- 60 g margarine, vegan (e.g. Alsan), at room temperature
- 4 tbsp, heaped applesauce
- 100 g sugar or raw cane sugar
- 30 g diced dates or raisins
- 100 g cashew nuts or almonds, sliced
- 2 packets of dry yeast
- ½ lemon(s) (organic), zest
- 1 pinch of salt
- 2 pinches of cinnamon powder
- Fat for the mold
- Flour or ground almonds for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours
Wash the pumpkin thoroughly, remove the seeds, and cut the flesh and skin into small cubes. Place it in a saucepan, cover with water, and bring to a boil. Reduce the heat and cook the pumpkin until soft, about 10 minutes. Drain the water and let the pumpkin cool to lukewarm, then mash it with a potato masher. Combine all the dry ingredients in a large mixing bowl and mix well. Then add the pumpkin and all the other wet ingredients and knead everything into a dough. If it’s too wet, add a little more flour. Grease a 30 cm loaf pan with flour or sprinkle with ground almonds. Pour the dough into the pan, cover with a cloth, and let it rise in a warm place for about 30 minutes. Preheat the oven and bake the breakfast bread on the middle rack at 180°C for 50-60 minutes.
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