Ingredients
Pumpkin Bread
- 240 grams Self Raising Flour
- 1 teaspoon dried ginger
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon cinnamon
- 90 grams Butter, softened
- 150 grams white sugar
- 40 grams brown sugar
- 2 eggs
- 1 teaspoon vanilla essense
- 250 grams steamed mashed pumpkin
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180*C. Line a bread tin with baking paper.
2. Put a bowl on top of the TM and add the flour, ginger, nutmeg and cinnamon to it. Stir with a whisk to break up any clumps. Set the bowl aside.
3. Add butter, sugars, eggs, vanilla and pumpkin to the TM bowl. Mix 30 seconds/speed 3.
4. Remove the MC. With the blades spinning at speed 1, gradually add the flour and spices through the hold in the lid. Be careful not to over-mix.
5. Pour batter into bread tin and bake for 45-60 minutes at 180*C, or until a skewer inserted into the bread comes out clean.
6. Cool in pan for 5 minutes, then turn onto cooling rack.
7. Once cooled, you can store in an air-tight container.
Tip
Very tasty when served with butter and some cinnamon sprinkled on top
You can also make into muffins. If so, put the batter into lined muffin tray and bake 15-30 minutes or until a skewer inserted into the muffins comes out clean
You can steam the pumpkin in the Varoma. Let it cool slightly before baking this cake, or else it might start to cook the eggs when you mix them.
Make sure the butter is softened before adding it to the TM bowl.
You can freeze this bread easily and it still tastes great when defrosted.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Excellent way to use leftover pumpkin, loaf is lovely and moist, beautiful colour and tasty. Enjoying while still warm with a coffee, and second loaf is now in oven. Thank you SO much for an awesome, delicious recipe! 🥹✨🧡
Delicious loaf with just the right amount of sweetness.
Have made this twice now for guests and it's a huge hit - we absolutely love it!! I used gluten free flour and xylitol and coconut sugar for the white and brown sugars, and leftover roast pumpkin. Really yummy with a savoury dinner. This will be a staple for us.
I made this today as I had leftover pumpkin to use up. It's amazing! The family were sceptical about pumpkin loaf but they absolutely love it.
I didn't have brown sugar so just used 150g raw sugar and no white , it's sweet enough even for my sweet tooth littlies.
Thanks for the great recipe.
This is delicious! I did roast the pumpkins and didn't even bother smashing them before mixing it in. Used raw sugar instead of white and reduced down to 100g. All else was kept as and it turned out great! Smells amazing!
Delicious, served with maple syrup and this topped it off!
Very nice!
This is a snsational recipe and a firm favourite here ! Thank you so much for sharing !
Fliss
Great recipe, even the kids like it. I added 1 tsp of all spices, and replaced white sugar with 40g coconut sugar and 30g golden syrup, was definitely sweet enough.
I am about to make this for a second time - very tasty & easy to make. Thanks for sharing this recipe
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