- 330 g Raw pumpkin (roughly chopped)
- 140 g Milk (Any)
- 1.5 tablespoon Butter or Margarine
- 2 tablespoons sugar
- 660 g Flour (plain)
- 2 level teaspoons yeast (dry)
- water, Depends on how wet your pumpkin is.
Whizz up the pumpkin until it looks like a sort of paste.
Add the rest of the ingredients (excluding the water) and combine for a few seconds on speed 3.
Knead on dough setting for 4 minutes... Adding water little by little until you get a dough texture you're happy with.
Shape and place in your jumbo loaf tin*.
Place in a steamy oven to rise. Leave it alone until it reaches the top of the tin.
BAKE for 40-50 MINUTES at 170°C in a FAN-FORCED OVEN FROM COLD.
Remove from the pan immediately after baking and allow to cool down fully before attempting to slice.
*(I made this to fit my mackies jumbo loaf tin...make it 10% smaller to fit a standard loaf size)
Jumbo Pumpkin Bread.
Accessories you need
Use your spatula to encourage the dough to form if needed when adding the water.
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.
Other users also liked...
- Variation Best Ever Scones
- Nanna's Tea Cake
- Sour Cream Cherry Slice
- Chicken & Vegetable Pie
- Ginger crunch
- Strawberry and watermelon cake with vanilla cream (recipe by Nico Moretti)
- Savoury Biscotti
- Alkalising GF/DF/EF/YF bread
- The Daily Mix - Christmas Spiced Shortbread
- Swiss Roll Sponge
- Pecan and Maple Syrup slice
- Choc mint cheese cake