Again, this was made with butternut squash puree, not pumpkin puree. Still has the same pretty orange color and slightly sweet taste. Makes a really large loaf of bread. This is a good moist bread, although the dough is quite sticky. (Note the cutting board made by my grandpa with the brand my dad and uncle created.)
15 oz. butternut squash, cooked and pureed
2 tsp. dry yeast
1/4 cup water (plus additional as needed)
2 tsp. honey
4 cups flour
2 tsp. salt
1 egg yolk
1 Tbsp. milk
2 Tbsp. pepitas
Sprinkle yeast on top of 1/4 cup water. Let stand 5 minutes. Add honey and stir to dissolve.
Combine flour and salt in a large bowl. Make a well in the middle and add yeast mixture along with butternut squash. Stir to create a dough. Once dough is manageable, knead on floured surface approximately 10 minutes, until smooth. Place in greased container, cover and let rise until doubled, approximately 90 minutes.
Punch dough down. Shape into round loaf. Cover with a towel, and let rise one hour. Meanwhile, preheat oven to 425ºF. Combine egg yolk and milk. Brush the loaf with this wash, and sprinkle with pepitas. Bake 40 minutes or until loaf sounds hollow.