Savory pumpkin-nut bread

Preheat the oven to 200°C.

Wash the pumpkin, cut it into cubes, and place it on a baking sheet lined with parchment paper. Toss with a little oil and bake for about 25 minutes, until the pumpkin is cooked through.

Drain the pumpkin pieces in a sieve and grind finely in the food processor.

Place the flour, yeast, chili powder, ground nutmeg, and salt in the bowl of a food processor and mix briefly with the dough hook. Add the pumpkin puree and knead for about 10 minutes.

You can also knead by hand, but in that case, knead for 15 minutes. Add a teaspoon of water if the dough is too dry. Cover the bowl with a clean tea towel and let it rise for 1 hour, or until the dough has doubled in size.

Chop the nuts coarsely and mix into the dough, knead again briefly.

Place the dough in a loaf pan or cake tin lined with baking paper and let it rise, covered, for another 30 minutes. Then brush with olive oil and sprinkle with the pumpkin seeds, pressing gently.

Bake for 30 to 40 minutes at 200°C (400°F). You can check if the bread is done by tapping the bottom; it should sound hollow.

Let it cool slightly before slicing and serve with salted butter.