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1. Peel and cube pumpkin. Melt 1 tbsp butter in a big pot on medium heat, add pumpkin and cook until tender. 2. Remove pumpkin, mash into paste. In the same pot, add tabantha wheat and fresh milk, stir and simmer until wheat is cooked. 3. Combine wheat mixture with pumpkin paste and remaining butter. Preheat oven to 350°F (175°C), prepare a baking tin. 4. Pour the mixture into the tin, bake for 40-60 minutes until a toothpick comes out clean from the center. 5. Let it cool before removing from the tin and slicing. Enjoy your homemade fortified pumpkin bread!