Pumpkin bread (bukë me kungull)

Instructions

1. Cut the squash into pieces, steam it for 15 minutes, then mash it into a purée and let it cool.
2. In a large bowl, mix the flour, salt, sugar, cinnamon and yeast.
3. Add the squash purée, the oil and the lukewarm water, then knead for 8 minutes until you have a soft dough.
4. Leave to rise for 1 hour 30 minutes, covered, until doubled in size.
5. Shape the dough into a round loaf, place it in an oiled tin or on a tray, then let it rest for 20 minutes.
6. Bake at 190 °C for 35 to 40 minutes, until the base sounds hollow, then let it cool on a wire rack.