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Pumpkin Gingerbread


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Ingredients

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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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Recipe's preparation

    Pumpkin Puree
  1. 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.

  2. Pumpkin Gingerbread
  3. 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.

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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/


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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Comments

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  • Awesome, fluffy and super delicious with cream...

    Submitted by Sharon.thermomix on 16. September 2020 - 19:22.

    Awesome, fluffy and super delicious with cream cheese icing!😋

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Do yourself a favour.... COOK THIS!! Geewiz I love...

    Submitted by vsava1983 on 26. May 2019 - 10:18.

    Do yourself a favour.... COOK THIS!! Geewiz I love this recipe! Super nice...

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  • Easy, delicious, adaptable! I used roast pumpkin...

    Submitted by Kok3 on 6. May 2018 - 14:08.

    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 😋

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  • This was amazing. It fits perfectly into the...

    Submitted by justinebcrosby on 1. May 2018 - 10:01.

    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.

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  • Had a heap of roast pumpkin left over so tried...

    Submitted by lu and thermo on 18. October 2017 - 13:41.

    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!

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  • I halved all the ingredients and produced one...

    Submitted by CustardMaster on 20. December 2016 - 13:03.

    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.

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  • Delicious and nutritious! I

    Submitted by Anna Crompton on 13. November 2016 - 19:04.

    Delicious and nutritious! Party 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. 

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  • WOW! Just made this this

    Submitted by Nicb77 on 1. May 2016 - 13:56.

    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!

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  • Lovely cake, my daughter

    Submitted by ButaFly on 13. March 2016 - 15:25.

    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

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  • I used a butternut pumpkin

    Submitted by MrsKenyon on 21. February 2016 - 06:17.

    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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  • Seriously? Nearly 1/2 a kilo

    Submitted by MrsKenyon on 20. February 2016 - 11:54.

    Seriously? Nearly 1/2 a kilo of sugar? :O  Glad I looked at all the comments before making it. I think I'll try using dates for any sweetener and either coconut sugar or rapadura, but certainly not 450gm. Thank you to everyone who has tried it before me and left their comments - much appreciated.

    The recipe certainly looks delicious and the way my one pumpkin plant is producing, I'm going to need a lot of different recipes.

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  • Lovely recipe. I added 520g

    Submitted by Deb Cassie on 27. October 2015 - 14:46.

    Lovely recipe. I added 520g of pumpkin. Sugar was fine. I added nut and coconut on top. Sliced beautiful and taste yum toasted and with golden syrup. I would add a lot kore ginger and spices. 

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  • I decreased the sugar to

    Submitted by cbcory on 25. October 2015 - 20:34.

    I decreased the sugar to 350g, substituted the flour for spelt flour and topped the loaves with pumpkin seeds before baking. Turned out absolutely delicious. I will try decreasing the sugar to 300 or 250 g next time as it was still very sweet for us. Thank you for sharing. 

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  • Delicious thank you for

    Submitted by mccafferty on 5. July 2015 - 01:46.

    Delicious thank you for sharing

    Patsy McCafferty

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  • Brilliant recipe! Everyone

    Submitted by L plates on 19. June 2015 - 22:11.

    Brilliant recipe!

    Everyone (including the fussy ones) loves this one - have made it a few times.

    kids love to take to school and tell friends (after they try it and like it) that it has pumpkin.

    350g sugar is enough for us. I mx flours (400- 450g plain and rest is mix of buckwheat, rice, coconut flour - even mix of sunflower/pepita and LSA... plus I did use only 70-100g coconut oil and then topped up with EVOO).

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  • Brilliant, wish I had read

    Submitted by ClaireG on 26. February 2015 - 07:15.

    Brilliant, wish I had read the comments first though because I agree with the too much sugar comments. Ginger is excellent. Need 500g of pumpkin. 450g didn't make 400g of puree. 

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  • Purely sensational!  I added

    Submitted by kellogan on 9. February 2015 - 00:18.

    Purely sensational!  I added some sultanas at the end!  

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  • Delicious! All the family

    Submitted by shell76 on 4. February 2015 - 15:19.

    Delicious! All the family loved this. 

    Thanks

    Michelle Sykes


    Thermomix Consultant


    Gladstone Queensland Mixingbowl closed

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  • 5 stars -tastes great , able

    Submitted by melmel73 on 12. June 2014 - 11:23.

    5 stars -tastes great , able to turn out even if you dont quite have all the ingredients

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  • I just made this..wow the

    Submitted by melmel73 on 12. June 2014 - 11:22.

    I just made this..wow the ginger and cloves add real kick. I only had 3 eggs, and 110g of coconut oil and 200g sugar, so made up another 100g with brown sugar. definitely dont need 450 g sugar. did not add the water.

    My aim was to use up the huge pumkin i have. anyway it tastes amazing. 12 cupcake/muffins and a loaf. 

    yummo will make again!

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  • It seems this recipe is hard

    Submitted by Kel82 on 7. April 2014 - 19:21.

    It seems this recipe is hard to stuff up. I made this and only put in half the amount of pumpkin puree and it turned out delicious. I will have to half the suger next time as it does seem like a lot. Great recipe!

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  • Made this last night,

    Submitted by AliceErin on 7. March 2014 - 23:36.

    Made this last night, delicious. I omitted half the sugar as 450gms is too much. But still tasted yummo. I too think I forgot the water.  Big Smile

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  • very delicious. I didn't have

    Submitted by Kyton on 25. January 2014 - 20:11.

    Big Smile very delicious. I didn't have any ground cloves so substituted nutmeg instead and accidentally forgot the water but no matter it still turned out perfectly!

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