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1
In a bowl, dissolve honey and yeast in warm water. In a bigger bowl, combine flour and salt and pour the yeast mixture in it. Mix together and let rest for 10 minutes (the dough should be dry and crumbly).
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2
Sterilize your jars (boil them in water together with lids for 15 minutes) if you want to preserve them. Let dry. If you don't want to preserve your jars, skip this step.
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3
Mix pumpkin puree, pumpkin seeds and all the spices into the dough until smooth. Let it rest in a warm place for 35 minutes or until double in size.
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4
Grease your jars with butter or coconut oil and sprinkle ground nuts over it. You can rotate your jars slowly in your hand to spread the ground nuts more evenly.
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5
Preheat oven to 180u00b0C or 350u00b0F, keeping the baking tray out.
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6
Divide dough by the amount of jars you are using. Form smooth balls and place them into the jars. If you want to preserve them, fill your jars 1/3 full. If not, fill them halfway. Sprinkle with more ground nuts, if desired. Put your jars on a cold baking tray and let rest for 8-10 more minutes or until increased in volume.
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7
Bake for 30 minutes. Check if they are ready by inserting a wooden toothpick in the middle of the biggest jar. If it comes out dry, they are done.
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8
To preserve your pumpkin bread, let cool and cut off the excess. Seal jars and boil in water for 30 minutes. Enjoy!
