Pumpkin bread à la Ecki

Ingredients for 1 servings:

• ½ kg pumpkin flesh
• 150 ml water
• ½ kg flour, possibly more
• 100 g butter
• 100 g sugar
• 1 pack of yeast
• 1 pinch of salt
• possibly egg yolk
• possibly apples

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

juicy and delicious

Peel and grate the pumpkin, then cook it in about 150 ml of water until soft. Drain the water and mash the pumpkin. Wait until it has cooled to lukewarm. Crumble the yeast (with a tablespoon of sugar), add the remaining sugar, flour, margarine, and salt. Knead until the dough no longer sticks to your hands. Because the pumpkin is cooked, you may need to add a little more flour! Let it rise in a warm place for 20 minutes. Knead again and let it rise in a warm place for 20 minutes. Then knead again and bake, preferably in a loaf pan, on the middle rack at 200°C for about 1 hour. Tips: If you like, you can brush a little egg yolk on the loaf for a nice shine before baking. Add 1-2 grated apples to the warm pumpkin to make the dough moister. If the bread browns too quickly, place aluminum foil over it to act as a sunshade. If you’re making a large pumpkin at once, you can freeze the cooked flesh in portions.