Mix the flour, spices, salt and yeast. Gently heat the butter and milk in a saucepan. Add the grated pumpkin, milk mixture and maple syrup to the flour mixture. Knead into a smooth dough with the food processor and cover and let rise in a warm place for approx. 60 minutes.
Then knead the dough again and pour it into a greased loaf pan or shape it into a round loaf. Bake in a preheated oven at 180 degrees top / bottom heat (or 160 degrees convection) for about 45 - 50 minutes until golden yellow.
Instead of gingerbread spice you can use just cinnamon. I do, however, like a hint of anise, allspice or cloves in the bread. The ground coriander is also optional.
If you use fresh yeast, half a cube is enough. Then crumble this into the warmed milk mixture and let stand for a few minutes. Then continue as described above.