Autumn Loaf

Crumble the yeast into 50 ml warm water in a small bowl and stir in the sugar. Leave to stand for about 10 minutes until frothy.

Mix together the flour, pumpkin, hazelnuts and salt in a mixing bowl. Pour in the yeast mixture, remaining warm water and the egg and mix with your hands into a dough. If the dough is too stiff, add 1-2 tablespoons of warm water; if too soft, add a little more flour.

Cover the bowl with a tea towel or cling film and leave in a warm place until doubled in size; about 45 minutes.

Butter a loaf tin.

Punch down the dough and turn out onto a floured surface. Knead for a few minutes, then put into the loaf tin. Cover as before and leave in a warm place to rise; about 45 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6.

Bake for about 1 hour until browned on top. Insert a skewer or cocktail stick into the centre of the loaf, it will come out clean when the loaf is cooked.