Prepare your loaf tin by greasing it with vegetable oil, then lining with a strip of baking paper, which will make your loaf easier to lift out.
Put the flour, salt, yeast and pumpkin seeds into a large bowl and mix together. .
Add the pumpkin puree and ⅔ of the warm water. Mix together with your hands. Add the remaining water little by little only as needed to give a clean bowl with no floury bits at the bottom. You may not need all the water.
Bring the dough together into a ball - it’s ok if there are some dryer looking bits in the dough at this stage as long as the bowl is clean.
Lightly flour your surface and turn out your dough and knead for 8 minutes, pushing it away from you and then folding back towards you, until the dough is smooth and springy.
Kneading develops the gluten and gives the dough a structure that will allow it to hold the air bubbles created by the yeast. To check you've kneaded the dough enough, gather it into a ball, tucking it underneath a few times to create a taut surface, then press the dough with two fingers. If it springs straight back, it's done.
Lightly oil your bowl and return the dough to it. Cover and leave to prove somewhere warm for 1 hour or until doubled in size.
Tip the dough out onto a very lightly floured surface. Press gently all over to flatten and release the larger air bubbles, creating a rough oval.
Lift one end of the oval, stretch and press to the middle. Do the same with the other end.
Turn the dough 90 degrees, roll the very top over towards you, then press with your finger tips to fix in place. Repeat working down the dough. Continue until you have a sausage of dough with a taut surface. Pinch the seam to seal it well.
Hold the loaf seam-side up and roll it on a wet tea towel to dampen the surface, including the ends.
Scatter the pumpkin seeds evenly over a tray and roll your loaf in the seeds to cover the top and ends - leave the seam side uncovered.
Drop the loaf carefully into the prepared pan, seam-side down. Cover well (a large upturned bowl does the job) and leave to rise until doubled in size, which can take 30-60+ minutes. The loaf is sufficiently risen when a finger tip pushed into an inconspicuous corner leaves a dent that doesn't spring back.
Towards the end of the proving time, place a deep large roasting tray in the bottom of your oven and preheat it to 260C (240C fan). Slash the top of the loaf diagonally a couple of times to allow it to spring up.
Place the loaf into the centre of the oven, pour a cup of water into the hot tray at the bottom of the oven. Close the door and lower the temperature to 220C (200C fan).
Bake for approximately 35 minutes, or until golden brown and hollow sounding when the base is tapped.
Lift your loaf onto a wire rack and allow to cool completely before slicing.
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Notes
If you’re using seeds saved from your pumpkin carving festivities, you’ll need to shell them first. Try this handy guide to see how to shell pumpkin seeds.