Well, sort of. I wanted to make some pumpkin bread this week. I was going to prepare the pumpkin on Wednesday, but I did a bike ride instead, as I couldn’t do the usual Tuesday ride for… reasons. So, today it was a two-fer, preparing fresh pumpkin from the newly acquired sugar-pie pumpkin I got from the Farmers Market, and then making the bread from that fresh pumpkin. The photos document the key moments in my quest for freshly baked goods.

I’m preparing to butcher the sugar-pie pumpkin. It had it coming.
The guts of the pumpkin. Gross.
I have just finished cleaning out the insides
Time to clean up these tasty looking pumpkin seeds, for roasting later
One of the seeds looks like it was ready to sprout and create a new pumpkin
Pumpkin goes in the oven, for about 45 minutes.
The pumpkin is finished roasting and I have cleaned them out, leaving these empty husks
The food processor is making short work of making me some tasty pumpkin pulp
One cup of pumpkin puree
The second cup of pumpkin puree, squeezed through some cheese cloth to remove the excess water content
On to cooking. The first step was browning some butter. Looks tasty.
And adding to the brown butter is some bourbon, with a touch of vanilla
The spice vortex gets ready to vortex some spices
These freshly vortexed spices look good. Nutmeg, cinnamon, and all spice.
The batter is in the bread loaf pan, ready for the oven. Looks tasty!
The finished pumpkin bread, hot out of the oven

Posted: February 6, 2026 by

Category: Home