Sweet pumpkin and walnut bread

Ingredients for 1 servings:

• 150 g pumpkin flesh, cooked
• 30 g walnut kernels
• 30 g pumpkin seeds
• 80 g apricot(s), dried
• 350 g flour
• 60 g sugar
• ½ tsp salt
• ½ pack of dry yeast
• 70 ml milk, warm
• 40 g butter, very soft

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 3 hours 30 minutes

First, cook the pumpkin flesh so that you can then puree it. It can be added to the other ingredients while it’s still warm. Therefore, you can roughly chop the seeds and finely dice the apricots while the dough is still cooking. Mix together the flour, sugar, salt, and yeast. Then add the pumpkin, milk, and butter. Knead the dough with your hands until smooth. Only then do you knead in the seeds and apricots. Cover the dough and let it rise for about 2 hours. Shortly before the end of the rising time, preheat the oven to 210°C (top/bottom heat). Finally, shape it into an oval loaf about 20 cm long and place it on a baking sheet lined with baking paper on the middle rack of the oven. Bake at 210°C (410°F) for 15 minutes, then reduce the heat to 160°C (320°F) and bake for about 50 minutes. If the bread is getting too dark, you can cover it with aluminum foil.