Remove the skin from the pumpkin, remove the seeds and dice. Stew with cinnamon, water, cloves and ginger for 10 minutes until soft. Possibly pour off some liquid and remove the spices. Grind the pumpkin with the hand blender. For the yeast dough, put the flour in a suitable bowl, press a bulge in the middle. Crumble the yeast into it.
Pour lukewarm milk over it and stir a little. Cover and let rise in a warm place for 10 minutes. Add butter, sugar, salt and pumpkin puree. Knead with the dough hook of the mixer to a dry dough, add a little more flour if necessary. Let rise for 10 minutes. Coarsely chop the pumpkin seeds. Knead the dough and stir in 3/5 of the pumpkin seeds. Grease a loaf pan (30 cm long), pour in the dough and score the surface a few times. Brush with water, sprinkle with pumpkin seeds. Let rise for 5 min. Bake in heated oven at 185 °C for 25-half hour until golden brown.
Tip: Always use aromatic spices to enhance your dishes!
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