To make the pumpkin puree – Remove the skin from the squash or pumpkin and chop it into chunks. Cook the cubes in a pressure cooker adding about ½ cup of water. Let it cook until 4 or 5 whistles. Now remove the cooked pumpkin and drain the excess water. Using a hand blender, grind the cooked pumpkin into fine puree and use as needed in the recipe.
In the bowl of the mixer, add the warm water and yeast. Let it soften and proof for about 5 mins.
Now add all the other ingredients except the flours and mix it once.
Add 1 ½ cups of wheat flour and 1 ½ cups of APF (3 cups in total) slowly and mix together. Gradually add the remaining ½ cup of flour until you have dough stiff enough to knead.
Change over to the dough hook and knead the dough for 10 – 12 mins or until the dough is smooth and elastic.
Place the dough in a well oiled bowl and turn it over once to coat the dough entirely with oil.
Cover it with a kitchen cloth and let it rise for about an hour or until double in volume.
Once the dough has risen, bring it back to the work surface and shape it into a tight loaf.
Place the shaped loaf in well greased 9 x 5 loaf pan and once again cover with a kitchen cloth and let it rise for about 40 mins or until double in size.
Brush the top of the loaf with vegetable oil to get a shiny crust.
Bake in a preheated 375 F oven for about 30 mins. The loaf should be golden sound hollow when tapped or if measuring the internal temperature, it should read 190 F.
Immediately transfer the loaf to the cooling rack and cool completely before slicing.