Pumpkin Bread | Orange Loaf Made with Pumpkin Puree

Cut the pumpkin, without peeling it, into 3 cm slices and scoop out the seeds. Arrange the slices cut-side up on a parchment-lined baking sheet and roast in an oven preheated to 200°C / 390°F for 25 minutes. It is done when a knife slides in without resistance; the edges may darken slightly, which deepens the flavor.

When the pumpkin slices are cool enough to handle, scoop the flesh from the skin with a spoon, mash it with a fork, and stir in the cinnamon. You should have 300 grams of puree; set aside any extra. Spread the puree on a wide plate and let it cool completely.

Turn the dough out onto a floured surface and fold the edges toward the center to form a round loaf. Place it on a parchment-lined baking sheet. Moisten the top and press the pumpkin seeds into it, then cover and let it proof.

Preheat the oven to 220°C / 430°F and place a pan of water on the lower rack. Score a cross on top of the loaf with a razor blade and bake for 45 minutes. Because pumpkin contains sugar, the crust browns faster than regular bread; if it gets too dark, cover it with foil for the last 10 minutes. The loaf is done when it sounds hollow when tapped on the bottom.