Today was baking day for the roasted pumpkin puree I made yesterday. It was an easy process of roasting for about 60 minutes/cut in half/cut side down. After scooping out the hot pumpkin, I used cheese cloth to remove the excess liquid from the puree. I let it sit overnight in the refrigerator. This morning, I baked the pumpkin into bread. It is wonderful.
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| Delicious Pumpkin Walnut Cherry Bread with Pumpkin Seed Streusel Topping |
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| Roasted Pumpkin Puree |
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| Pumpkin Headed to the Oven to Roast/Puree/Bake into Quick Bread |
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| Volunteer from the Composter |
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