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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
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • 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/1/d/1d805369703a41217ba8d6f11952746e.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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