It's that time of the year when our eyes are bigger than our bellies and as a result we have pumpkin begging to be turned into something wonderful.This weekend I will be making pumpkin bread using one of my favourite recipes, I have my fingers crossed that it remains warm here as I need the warmth so that my yeast rises quickly.
Pumpkin Bread
Ingredients
For 2 loaves 
Preparation : 25 minutes, allow to rise. Cooking time: 35 minutes
-7 g dry baker's yeast
-100 g powdered sugar plus 1 tsp. coffee
-25 cl warm water at 40 ° C
-630 700 g all-purpose flour, plus a little bit for working the dough
- 3?4 of tsp. 1/2 teaspoon ground cinnamon
-1?2 tbsp. 1/2 teaspoon ground cardamom
- 1?2 tbsp. 1/2 teaspoon ground ginger - 2 tbsp. coarse salt
-130 g pumpkin puree
-6 cl of vegetable oil, plus a little for the bowl
-2 eggsPreparation
In a bowl, dissolve the yeast with 1 teaspoon of sugar in lukewarm water. Let stand, 5 to 10 minutes, until the mixture foams. Meanwhile, in another bowl, combine 630 g of flour with the remaining sugar, cinnamon, cardamom, ginger and salt. Add the pumpkin puree and 1 egg to the bowl containing the yeast, then whisk everything together. Then stir in the flour mixture until a coarse dough forms. Invert the dough onto a lightly floured work surface and knead for about 10 minutes, adding up to 70g of flour if necessary, until it becomes supple and elastic. (You can knead the dough using a food processor fitted with the dough hook - in t...