Pumpkin cut into pieces, add to the pot, add some water (50-60 ml) and steamed until soft. Then it is necessary to cool and mash into a puree. While the pumpkin is cooked, make the dough. The yeast and 1 tsp sugar pour warm water and put in a warm place until frothy.

The pumpkin puree add the salt, sugar and eggs. Stir 200 g of flour.

Then add the yeast mixture, chopped dried apricots and butter. Knead the dough, gradually adding flour (may need slightly more or less)

Put the dough in the form. I rolled up the balls and put them chamomile. The remaining dough is put into a small mould. Leave to increasing the test 2 times.

Coming up the dough to grease with butter (or spray it with water). You can sprinkle pumpkin seeds, but I was not. Put the form in a preheated 220°C oven. After 15 minutes reduce the temperature to 170°C and bake the bread until cooked. From 1 h 10 min to 1.5 h To tip too much turning, you need to cover the bread with foil.

Ready bread remove from the oven and leave in the form for 5 minutes. Then remove it and cover with a cotton towel.