This holiday recipe, traditionally used in Portugal around Christmas and Easter, has been passed down through generations of women in Chef Fernandes' family. Faintly sweet and aromatic, this pumpkin bread is excellent lathered with butter or cheese. The chef also recommends using it for sandwiches, say ham and cheese. - Arthur Bovino
1 pack active dry yeast
2 cups water
2 pounds flour
1 cup sugar
1 teaspoon cinnamon
1 pinch salt
1 cup milk
1 pound pumpkin meat, (you can also use butternut squash)
1 cup raisins
1 cup walnuts
Preheat oven to 375°F
Add the packet of yeast to 1cup of water and set aside until yeast 'melts'.
In a mixing bowl, combine the flour, sugar, cinnamon, and salt and mix together. Then add the eggs, milk, remaining cup of water, and pumpkin and mix. Then add the yeast and water mixture and stir.
Add the raisins and walnuts, and combine with an electric mixer for 10 minutes. Then let rest for an hour on the counter.
Preheat the oven to 375°F. Portion the dough into small balls on a well-floured baking sheet and bake for 40 minutes.