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