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Pumpkin Bread


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Ingredients

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Pumpkin Bread

  • 100 g buckwheat grain
  • 150 g raw pumpkin, cubed
  • 250 g Luke Warm Water
  • 1 sachet Yeast Sachet
  • 1 tsp salt
  • 450 g bakers flour
  • 20 g EVOO (extra virgin olive oil)
  • 6
    25min
    Preparation
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
5

Recipe's preparation

    Bread
  1. Pre-heat oven to 200Co

    Place Buckwheat into TM bowl and mill for 12 seconds speed 9, add pumpkin and chop 6 seconds speed 7, scrape down sides, Add water, yeast, salt flour & oil, mix 6 seconds speed 7.   Place on Closed lid setting, and knead 2 minutes, interval setting.  Tip out onto Bread mat, shape into a ball and wrap and leave until doubled in size, approx 30 mins.  dough may be sticky so just add a little flour.   Knead by hand by stretching out, shape and put into a bread tin, again cover and leave to rise, 15 - 20 mins, wet the top and place into a preheated hot oven, 200Co, turn oven down to 180Coand bake for 25 mins, turn out onto cooling tray.

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Tip

While kneading you can add Pepita seeds or put them on the top before baking.  Spinach can be used instead of Pumpkin, just use a handful of leaves.


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.

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  • Ros Teirney: yours is much more orange, and risen,...

    Submitted by Lushy_Alice on 15. June 2019 - 10:10.

    Ros Teirney: yours is much more orange, and risen, and browned, than mine...

    Did you cook it extra long? Knead it more than once? Double rise? Use more pumpkin? Did you follow the order of operations? Did you follow exactly?

    Perhaps it's my pumpkin, or my flour tmrc_emoticons.)

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  • I made this with wholemeal plain flour, and 100g...

    Submitted by Lushy_Alice on 15. June 2019 - 10:08.

    I made this with wholemeal plain flour, and 100g of plain flour, and baked it as a long free form loaf.

    I will try doing the wet ingredients first next time, just to make sure the water temperature is correct.

    pumpkin bread v1pumpkin bread v1


    I might also try the double knead I do with the Rustic Loaf - I will let you know how it goes.

    The family is enjoying it, so that's good! It was very easy to make.

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  • AMAZING!!

    Submitted by marnz11 on 31. January 2019 - 23:42.

    AMAZING!!

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  • Love, love, love this bread. I'm not a big bread...

    Submitted by Marj0le1nTM on 1. September 2017 - 13:37.

    Love, love, love this bread. I'm not a big bread eater however, I love this bread. It's easy and super delicious. Occasionally I add 2 tsps crushed garlic, without altering any of the recipe and it goes down a treat with family and friends.

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  • Great recipe, made this for lunch today and it was...

    Submitted by s1968as on 28. July 2017 - 12:53.

    Great recipe, made this for lunch today and it was a breeze, I added some crumbled fetta as well and with Pumpkin Soup it was a hit. Thank you

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  • Surely 25 minutes is not long enough I cooked mine...

    Submitted by alburynutritionist on 13. May 2017 - 12:56.

    Surely 25 minutes is not long enough? I cooked mine for 50 min and it was only just done.

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  • This was lovely! Thanks for

    Submitted by breinganc on 5. July 2014 - 20:02.

    This was lovely! Thanks for posting!

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  • Another Pumpkin Bread Picture

    Submitted by Ros Teirney on 4. May 2014 - 13:47.

    Another Pumpkin Bread Picture for Sue Another Pumpkin Bread Picture for Sue
     Stil loving this recipe. 

     

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

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  • This just came out of the

    Submitted by T on 2. May 2014 - 09:48.

    This just came out of the oven, and it is wonderful!  I didn't have any buckwheat so I used 100gr of rye flour in it's place, and added half a tablespoon of gluten flour.  I did a freeform loaf as you mentioned above and sprinkled it with pumpkin seeds.  This is only my second attempt at making bread, and I am very pleased with the result!  Thanks for a great recipe, Sue. 

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  • Thanks for the recipe due, it

    Submitted by jennytanyl on 1. May 2014 - 22:20.

    Thanks for the recipe due, it was a success and very easy to make and tadted delicious.

    [[wysiwyg_image@url:https://d2mkh7ukbp9xav.cloudfront.net/sites/e/8/e8435cdcb8ba9e5d6cb04692cd9fd5ea.jpg@titletmrc_emoticons.pumpkin bread by sue hansen tested by jenny.]]

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  • where can I buy buckwheat

    Submitted by Dandan on 7. April 2014 - 09:24.

    where can I buy buckwheat grain? Thank you

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  • Hi again, Sue.  Just came to

    Submitted by Ros Teirney on 12. June 2013 - 23:02.

    Hi again, Sue.  Just came to vote for your Pumpkin Bread again.  It appealed to me from the start but I thought I'd tell you how much we love it.  I have used it for other recipes too - I love using breadcrumbs of your Pumpkin Bread when making the Herbal Chicken Hors d'Oeuvres from EDC - it gives them a very pleasing colour.

    Plus, Sue, I must tell you how inspired I was by your bread when I entered the Seasonal Produce Consultant Comp last month - thank you - here's the recipe I came up with:

    http://www.recipecommunity.com.au/recipes/varoma-pumpkin-whisky-bread-butter-pudding/87296

    Hope you like it if you try it!

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

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  • Hi Sue. Thanks for your

    Submitted by Ros Teirney on 18. April 2013 - 11:06.

    Hi Sue. Thanks for your recipe. Making it today.

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

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  • Best bread I've made so far!!

    Submitted by The Griff on 30. October 2012 - 23:39.

    Best bread I've made so far!! tmrc_emoticons.)

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  • Made this bread this morning.

    Submitted by Lauren Kelly on 22. May 2012 - 12:45.

    Made this bread this morning. I added 2 tsp of sugar, 1 tsp cinnamon and 1/2 tsp of nutmeg and served it with honey whipped butter - DIVINE! Thanks Sue tmrc_emoticons.)

    I'm a Thermomix Consultant, wife and mum of two. I love cooking everything from scratch and nourishing my family with healthy, wholesome real foods.

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  • I use Cyndi O'Meara Gluten

    Submitted by Sue Hansen on 22. May 2012 - 08:52.

    I use Cyndi O'Meara Gluten Free Bread recipe in our Gluten Free Cookbook, I would add the Pumpkin after milling the flours and reduce the water content by 100g, I will trial and let everyone know.    The Gluten Free bread goes straight into a bread tin and is more like a cake mix.

    Sue Hansen

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  • would love to try a Gluten

    Submitted by cass-r on 22. May 2012 - 07:32.

    would love to try a Gluten Free version too! Not sure what combination flours to use?

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  • Sounds great. Any

    Submitted by paulc on 22. May 2012 - 06:48.

    Sounds great. Any suggestions on a flour substitute for a GF version.

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  • Yum - I love anything with

    Submitted by Angela de Gunst on 20. May 2012 - 15:28.

    Yum - I love anything with pumpkin - will let you know how it goes .... tmrc_emoticons.)

    Ang

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  • This is a very tasty bread!

    Submitted by Donna O'Sullivan on 20. May 2012 - 14:12.

    This is a very tasty bread!

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  •  This is a very popular

    Submitted by Sue Hansen on 20. May 2012 - 10:28.

    Cooking 1  This is a very popular variety in our house, sometimes just make it as a free form loaf.

    Sue Hansen

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