Ingredients
Pumpkin Puree
- 4-500 g pumpkin, peeled, de-seeded
Pumpkin Gingerbread
- 450 g raw sugar
- 170 g Macadamia or Coconut Oil
- 4 eggs
- 130 g water
- 400 g Pumpkin purée
- 2 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 540 g plain flour
- 2 tsp bicarb soda
- 1 1/2 tsp salt
- 1/2 tsp baking powder
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I'm cooking this todayRecipe's preparation
Roughly chop pumpkin. Place pieces in TM bowl and chop 6 seconds speed 6. Cook 12 min, 100 degrees, speed 2. Once cooked, puree 30 seconds speed 8. Set aside.
1. Preheat oven to 180 degrees. Grease and line two medium loaf tins (or cake tins, or cupcake trays) with baking paper.
2. Mill sugar 5 sec, speed 9.
3. Add oil and eggs, mix 8 sec speed 4.
4. Add all other ingredients and mix 10 sec speed 6 (you may need to assist with spatula as it is a large mixture).
5. Scrape down sides of bowl, then mix another 10 sec speed 6 or until mixture is smooth (be careful not to over mix).
6. Divide mixture between tins and bake in preheated oven for about 1 hour (loaves) or 25 mins (cupcakes), or until a skewer inserted comes out clean.
Pumpkin Puree
Pumpkin Gingerbread
Tip
Yields two medium loaves or any combination of cake and cupkakes. Serve with butter, cream cheese icing, whipped cream, dusted with icing sugar or plain.
Based on this recipe: //allrecipes.com/recipe/pumpkin-gingerbread/
Thermomix Model
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Recipe is created forTM 31
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Comments
Awesome, fluffy and super delicious with cream cheese icing!😋
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Do yourself a favour.... COOK THIS!! Geewiz I love this recipe! Super nice...
Easy, delicious, adaptable! I used roast pumpkin to make the puree; 170g raw sugar and added three dates for nutrition; used 130g coconut oil and then added up macadamia oil; used GF flour i had in the pantry (out of the GF cookbook). I also added a handful of walnuts. It’s perfect, not like some gluten free baking that can turn out quite dense. baked a normal-size bread, can easily make muffins and a small bread. I dont think it needs icing but I’m going to make a lemon cream-cheese spread anyway. Great recipe, thanks for sharing! Added to favs 😋
This was amazing. It fits perfectly into the Mackies regular bread tin and makes a magnificent loaf, reminiscent of a cafe creation. Like other posters, I reduced the sugar. It freezes well. Looking forward to trying it with chunks of ginger.
Had a heap of roast pumpkin left over so tried these with 500g and WOW great fluffy texture.
Made with a mixture of Quirky Jo's GF flour mix and Well & Good GF pastry flour blend (using up what I had) with 2tsp baking powder. I also wanted them refined sugarless, so added 2 ripe bananas to the pumpkin & added 10 chopped soaked medjool dates which made them sweet enough for us. Only used around 65g coconut oil & macadamia oil to make up to 90g. Added a good handful of broken walnuts. Thanks for the very adaptable recipe!
Made one large loaf & 12 mufins! YUMMO!
I halved all the ingredients and produced one lovely, delicious loaf. Will definately be making this one again - it was super easy and went down a treat at work.
Delicious and nutritious!
I made a few changes based on the comments and what was in my cupboard. I used 250g of sugar (it was sweet enough), 2 teaspoons of cinnamon, 1 teaspoon of mixed spice (in lieu of ground cloves), 3 large eggs (as only had 3!), 150g teff (ivory) flour, 390g GF plain flour. I made one massive loaf. Cooked on 170g for 60 mins.
WOW! Just made this this morning using Jap Pumpkin that had been roasted. Used just over 300g of sugar, would use less next time. But my goodness! Absolutely delicious. Used it to make a lamington tin slice size and 12 muffins. Am going to try adding a cream cheese icing to the slice size. Thanks for this fab recipe!
Lovely cake, my daughter loves it. I too halfed the amount of sugar but found it needed more spice/ginger for our taste. Making again but adding some jared crushed ginger and maybe even make a ginger sugar syrup to pour over after cakes are cooked. I also left the skin on my butternut pumpkin.
ButaFly
"Dough mode"
I used a butternut pumpkin which I think I blended too long. It turned into a sticky jelly like substance that could well have glued wallpaper to a wall. Still tasted delicious, but may have been too thick for the amount of flour used. Consequently I only baked for 45min which turned out just right. I'll reduce the flour to 500gms next time.
I used 200gms of Rapadura sugar which was plenty.
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