Thursday, February 03, 2011

Pumpkin Bread--Reverse Engineered

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.
Delicious Pumpkin Walnut Cherry Bread with Pumpkin Seed Streusel Topping
Roasted Pumpkin Puree

Pumpkin Headed to the Oven to Roast/Puree/Bake into Quick Bread

Volunteer from the Composter

No comments:


Related Posts Plugin for WordPress, Blogger...