Thanksgiving – Pumpkin Bread

Ingredients for 1 servings:

• 400 g pumpkin(s), yellow
• 1 tsp salt
• 4 carnations
• tsp ground cinnamon
• 20 g ginger, freshly grated
• 500 g flour (type 405)
• 5 tbsp sugar
• 42 g yeast, fresh
• 50 ml milk, lukewarm
• 2 tbsp butter, soft
• 1 tsp iodized salt
• 2 tbsp pumpkin seeds, peeled, chopped
• 1 tbsp margarine for the mold
• 2 tbsp pumpkin seeds for sprinkling
• 150 ml water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and deseed the pumpkin, and cut into fairly large cubes. Sauté with 150 ml water, the salt, cloves, cinnamon powder, and ginger for about 10 minutes until soft. Remove the cloves, then puree the pumpkin flesh in a blender. For the dough, put the flour in a bowl and make a well in the center. Add the sugar and crumbled yeast. Pour over the milk and mix everything with a little flour. Cover the starter dough and let it rise in a warm place for about 15 minutes. Then add the butter, salt, and pumpkin puree and knead everything into a firm and smooth dough. If the dough isn’t firm, add a little more flour. Let the dough rise for another 10 minutes. Preheat the oven to 185°C. Briefly toast the peeled and chopped pumpkin seeds in a dry pan, let them cool, and then knead them into the dough. Grease a loaf pan with the margarine. Pour in the dough and brush the surface with a little water. Sprinkle the remaining 2 tablespoons of pumpkin seeds on top and press down lightly. Cover the dough and let it rise for another 5 minutes. Place the bread in the preheated oven and bake on the second rack from the bottom for about 45 minutes until golden brown.