Thursday, October 14, 2010

Baking with Pumpkin

Each morning I bake two loaves of bread along with either quick bread, cookie, or pastry.

This morning I had the pleasure of using a fresh pumpkin.

I start by washing the outside and then cutting it in half and then in quarters and I scoop out the goopy insides which go into a container to be fed to the chickens.

Then I cut each quarter again and steam the pumpkin until soft.  It is then nice and easy to scoop out the good stuff to use in baking.

Sarah and I scooped through the slime to save the seeds to roast.

The counter in the morning with the yeast in the background poofing and one pumpkin bread in the pan with raisins added to the rest of the batter for another.

This recipe comes from one of my favorite cookbooks I was blessed to find at a yard sale years ago - Uprising, The Whole Grain Bakers' Book - the recipes are a compilation of handwritten recipes and illustrations from small independent bakeries across the United States, Copyright is 1983.

Baking with seasonal food is so very satisfying.

(Words cannot express my appreciation for the kind and supportive comments from the last post.  As we have chosen this path rather deliberately, the guilt of not providing enough can sometimes creep in despite my heart knowing we are doing ok.)

Warm wishes, Tonya


  1. I'd love some of that bread right about now! :)

  2. I have that cookbook too and love it!

  3. I've got a lazier method that I love. As long as it fits in the oven I just stick the whole pumpkin on a rimmed sheet pan and bake it whole until I can poke through easily with a fork. Then I scoop out the seeds and bake with it. The only time I go through the effort to cut into it and cut it into pieces ahead of time is when I want individual pieces instead of mashed pumpkin for bread or pie. And while I keep saying pumpkin, I usually just use/grow winter squash, I hear it has more flavor. Daily baking sounds ambitious to me. I bake several mornings a week, but some days are bread days and some are quick bread days. I'm hoping to get into more of a routine now that there is more time for the kitchen.

  4. It is so satisfying Tonya to cook with fresh ingredients. The cookbook sounds really good...maybe something to look out for.

    I have quite a bit of baking to do also...thanks for the inspiration :-)



  5. Wow to the bread! Every morning??? wow wow! What a lovely cookbook, what a find!
    Would love to be in your home for breakfast! xxx

  6. Will keep my eyes open for that cookbook, it looks lovely. I'm inspired by your daily bread making. I have my first ever dough rising right now!

  7. A beautiful routine and a very yummy looking bread! We've yet to make any pumpkin bread this season. Soon I think!

  8. Tonya - what a lovely bake book! I am jealous.
    I am so inspired by you - perhaps we be baking some pumpkin bread for us around too.

    Happy Autumn!

  9. mmmm...i think i smell it right now......

  10. The handwritten recipes are beautiful~ We're baking bread everyday now too, since the heat is finally gone!

  11. Two loaves everyday! wow :)
    Recipe looks delicious

  12. Wow that all sounds delicious. What a sweet rhythm. Thanks for the pumpkin cooking tutorial. We have many, many pounds of it and I have no clue what to do with it. Be well, Angela

  13. YUMMM. I'd love to visit your kitchen! I can almost smell it from here :)

  14. Sounds delicious. Two loaves every day? I guess that happens with growing boys. mmm, pumpkin bread sounds so good right now!