Clean a Hokkaido or dessert pumpkin, halve, and remove seeds and fibrous sections.
Slice and place on a baking tray. Bake in a preheated oven at 200 C for around 20 minutes or until fork-tender. Once done, peel off the skins. Measure out 260 grams for this recipe.
In a large mixing bowl, whisk together all the dry ingredients. In a high-powered blender, combine all the wet ingredients. Blend until the mixture is creamy.
Gradually pour the blender mixture into the dry ingredients. Using a spatula, gently fold until well combined, achieving a fluffy and light batter.
Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the bread from the oven. Allow it to cool in the pan for about 20 minutes. Afterwards, transfer it to a cooling rack and let it cool completely before slicing.