Pumpkin Bread À La Ecki

Summary

Ingredients

• 0.5 kg ½ pumpkin meat
• 150 ml water
• 0.5 kg ½ flour, possibly more
• 100 g butter
• 100 g suar
• 1 packet yeast
• 1 pinch (s) salt
• possibly egg yolk
• possibly apples

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Instructions

1. Peel and grate the pumpkin and boil until soft with approx. 150 ml water. Drain the water and mash the pumpkin. Wait until it has cooled down to lukewarm.
2. Crumble the yeast (with a tablespoon of sugar), add the rest of the sugar, flour, margarine and salt. Knead until the dough no longer sticks to your hands. Due to the cooked pumpkin, it may be that some flour has to be added! Let rise in a warm place for 20 minutes.
3. Knead again and let rise in a warm place for 20 minutes. Then knead again and bake, ideally in a loaf pan, for about 1 hour at 200 ° C on the middle rack.
4. Tips:
5. If you like, you can put some egg yolk on the loaf for a nice shine before the bread is baked. 1 - 2 apples, grated, add to the warm pumpkin, then the dough will be more juicy. If the bread browns too quickly, place aluminum foil over it as a parasol. If you make a large pumpkin right away, you can freeze the cooked meat in portions.