Steps to make the Sweet Pumpkin and Raisin Bread

• To prepare this sweet pumpkin bread, I recommend using a pumpkin with firm flesh such as butternut or Delica. I also recommend steaming it so it stays soft without absorbing too much water. Alternatively, roast it in the oven for 35–40 minutes, adding a little water to the tray and covering it with aluminum foil for the whole time.

  Rinse the pumpkin, peel it and cut into chunks. Put it in the steamer and cook for 20–25 minutes or until tender. I use a microwave steamer. Blend the pumpkin and set aside; you will need about 325 g of cooked pumpkin purée, so start with at least 600 g of raw pumpkin to peel and cook.

  
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• Put 350 g of flour in a bowl, add the pumpkin purée and mix. Add the yeast, the sugar and stir, finishing with the salt, cinnamon, vanilla extract and orange zest or essence (I used an unripe orange). Work in the bowl and adjust the dough consistency with the remaining flour.

  

• Let the dough rest for 10 minutes, then flour your work surface and turn the dough out. Knead it vigorously without adding more flour until the dough goes from sticky to smooth, develops strength and becomes homogeneous. Use a bench scraper to help work the dough and detach it from the surface. This can take about 10–15 minutes; of course using a stand mixer will make it easier, so use one if you have it.

  

• Do not use blade-type food processors; they are not suitable for this dough. Flatten the dough on the work surface, distribute the raisins over it and moisten with a few drops of water. Roll up to form a cylinder, give it two turns of folding, shape into a ball and place it in a bowl to rise until doubled, in a warm place, for example in the oven with the light on, covered with plastic wrap. Once it has doubled (and not before) turn the dough out onto the work surface and flatten it slightly into a rectangle.

  

• Roll the rectangle tightly into a cylinder roughly as long as your pan (about 9.5 inches).

  Line your pan with parchment paper, place the cylinder in the pan with the seam side down and leave it to rise in a warm place until doubled; this will take about 1 hour.

  Once doubled and the pan is filled to the rim, brush the bread with milk or beaten egg and bake at 356°F (180°C) in a conventional oven for about 35–40 minutes.

  If you can measure the internal temperature, the bread is done when it reaches 201°F (94°C) at the center.

  Remove from the oven, let cool slightly and unmold: you can enjoy this bread warm (and it’s spectacular!) or at room temperature — it’s always delicious!