Oh, it’s been way too long! I have been using the Thermomix as a support gadget in the kitchen but since I went back to work it’s always been tried and true recipes hence the lack of updates. But this weekend I had a rare afternoon to myself, and also Curtis Stone was on TV telling me to go and buy pumpkins from Coles. So I did. And I decided to experiment a bit.
I googled ‘Thermomix Pumpkin’ and found this loaf recipe. Whack all the ingredients in, mix it up and then chuck it in the oven? My favourite kind of experiment! Unfortunately, I’d thrown away the pumpkin seeds before I realised I could use them, and I didn’t have any pepitas handy, so my loaf lacks the rustic seed crust. Also, as is the case with most recipes I find, the sugar content seems to always be a bit more than I like so I’ve reduced it here.
700g pumpkin, skin off, cut into chunks. I used Kent.
200g wholemeal flour
200g plain flour
70g caster sugar (next time I’ll go 60g)
170g canola oil (I used olive oil)
1 tsp baking powder
1/4 tsp bicarb soda
1 tsp cinnamon powder
15g vanilla extract (1 tsp)
50g maple syrup (2 tb)
– Preheat your oven to 160 degrees Celcius. Line a loaf tin. Oh, before I forget, I have what I thought was a standard loaf tin which was what the recipe called for, but I ended up having to make 5 extra muffins because there was so much batter.
– Pop your pumpkin in the Thermomix and chop for 10 secs/speed increasing to 8.
– Pour the batter into your loaf tin. Throw in oven and bake for 1 hour. Loaf is ready when a knife through the middle comes out clean.
– I popped my muffin cases in the oven after I took out the loaf, and baked those for about 25 minutes.