Pumpkin Bread With Dried Tomatoes And Anchovies

• 6 1/3 ounces spelt flour or wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 eggs
• 4 3/8 ounces natural yogurt
• 5 1/4 tablespoons pumpkin puree previously boiled and reduced to puree
• 3 3/8 tablespoons olive oil
• ground ginger
• 1 1/8 cups dried tomatoes in pieces
• 6 anchovies finely chopped
• black sesame seeds for topping

1. Preheat oven to 180 degrees Celsius.
2. Mix the flour with the baking powder, baking soda, eggs, and yogurt.
3. Continue mixing and kneading, adding the pumpkin puree, olive oil, a pinch of ground ginger, tomatoes, and anchovies, until obtaining a homogeneous dough.
4. Let rest for about 30 minutes.
5. Transfer the dough to a rectangular loaf pan, lined with parchment paper, and let rise again.
6. Sprinkle the bread with a little flour, and black sesame seeds.
7. Bake for 35 to 40 minutes, or until a toothpick comes out clean.

flour, baking powder, baking soda, eggs, natural yogurt, pumpkin puree previously, olive oil, ground ginger, tomatoes, anchovies, black sesame seeds

Taken from www.yummly.com/recipe/Pumpkin-Bread-with-Dried-Tomatoes-and-Anchovies-898243 (may not work)