Good pumpkin bread

Ingredients for 1 servings:

• 2 tbsp butter or margarine
• 4 tbsp sugar
• 2 packets of dry yeast
• 1 tsp salt
• 1 small pumpkin(s) (Hokkaido)
• 300 ml milk
• 1 kg wheat flour
• some butter for the mold
• some semolina (corn semolina) or breadcrumbs for the mold
• some butter flakes for topping

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

homemade and sooo delicious!

Wash the pumpkin, remove the seeds, and cut into small, even pieces (do not peel!). Boil the pumpkin pieces in a saucepan with a little water until soft. Purée the cooked pumpkin pieces with a hand blender. Let the pumpkin mixture cool. Then put the butter, sugar, and salt in a large bowl and mix briefly with a mixer. Then add the cooled pumpkin mixture to the mixture and mix. Heat the milk in a saucepan on the stove until lukewarm. Add half of the warmed milk to the mixture and add 2 packets of dried yeast. Mix everything thoroughly. Gradually knead in the flour using the dough hook of the mixer, adding the rest of the milk occasionally. Cover the bowl with a cloth and let the dough rest in a warm place for half an hour. In the meantime, grease a large loaf pan with butter and sprinkle some cornmeal or breadcrumbs in the pan. Pour the risen dough into the loaf pan. Cut a slit in the center of the dough with a knife and prick the dough several times with a fork, then place small knobs of butter in the slit and in the punctures. Place the pan in the oven preheated to 180°C (top/bottom heat). Bake for about 45 minutes (test with a skewer if done). Remove from the oven and let cool. To serve, turn the bread out onto a large platter and slice. Tip: If you prefer your pumpkin bread with more chunkiness, you can mash the pumpkin pieces with a potato masher instead of pureeing it.