Quarter, core, peel and dice the pumpkin. Weigh 300 g of it and simmer in a saucepan for 15 minutes until soft. The rest can be frozen. Then puree in a tall mug with the soft butter and leave to cool.
Heat the buttermilk lukewarm in a small saucepan on the switched off stove. Mix the flour with the salt in a mixing bowl. Make a well in the middle, crumble the yeast into it, sprinkle the sugar over it and pour approx. 100 ml buttermilk over it. Cover with a little flour and let stand for 15 minutes. Then add the remaining ingredients and knead into a smooth dough with the electric dough hook. The dough just loosens from the edge of the bowl and is still soft. Let stand covered for another 15 minutes.
Preheat the oven to 200 ° C top / bottom heat. Slide a wire rack into the lower third.
Grease a 30 mm loaf pan well or line it with baking paper, slide the dough into it and smooth it out. Let stand for another 20 minutes.
Place the bread pan on the wire rack. Bake the bread for 50-60 minutes, covering the last 15 minutes with aluminum foil.
If the bread sounds hollow on the underside of the bread when you tap it, it is done. Remove from the mold and let cool down on a wire rack.
If you like, knead 50 g of pumpkin seeds into the dough.
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