In a large bowl combine together your pumpkin, butter, brown sugar and milk.

Add in your yeast and mix it through. Leave for 10 mins to allow the yeast to activate.

Next mix through your wholemeal flour and 1 cup of your plain flour. Mix this well for a couple of minutes before you add in the remaining flour, salt and nutmeg.

Mix your dough as much as possible before turning it out onto your benchtop to knead. The dough will seem a little dry at this point if the pumpkin has not released all of its moisture, do not be tempted to add in any additional liquids yet.

Knead your dough for about 3-5 minutes, your dough will be ready when it is a smooth, almost sticky ball with an even coloring.

Place your dough into a clean bowl that has been coated with a little bit of cooking oil. Cover the surface of the dough with a little more oil and make deep indents into the dough using your fingertips. Leave the dough in a warm place to rise for at least one hour or until the dough has doubled in size.

Once your dough has risen, use your fingers to press the dough out into a large rectangle shape (it should be roughly 45cm wide by 35cm tall). Fold the top and bottom edges of the dough toward the centre it should now be a long narrow rectangle that is a little shorter than the length of your loaf tin. Next roll your dough widthwise. Place the dough, seam side down into a lined loaf pan.

Leave your prepared loaf in a warm place to rise for at least 45 minutes or until it has doubled in size. Preheat your oven to 170 degrees celcius just before your loaf is ready to bake.

Before baking you can brush the loaf with a little bit of milk and add any toppings you would like, I have used a mixture of brown sugar, pumpkin seeds, oats and wholemeal flour for mine.

Bake your pumpkin loaf for 40-45 minutes or until it is fully baked through. Its internal temperature should reach 90 degrees and the noaf should sound hollow when it is tapped.

Allow your loaf to cool before slicing and using as desired.