Monday, April 14

Sweet pumpkin loaf (in the thermomix, and not)



Hello!  For those of you who don't have a thermomix - don't worry - you can use a food processor too!  If you don't have a thermomix, use a grater and a large bowl.  Many people ask me : 'Is the Thermomix worth the money?' and I can't really answer that because $1,900 is a lot to some and not much to others.  To me it's a lot of money, and I don't use it all the time but it is a quality appliance that I do use and it's great as my 'supporting act' rather than the 'star' of my kitchen.   

This is one recipe which it's a great supporting act, because it can chop up pumpkin within an inch of it's life in seconds... the grating would take me five minutes, but here it takes 10 seconds in the thermomix.

Now onto the recipe!

Ingredients
700g pumpkin, skin off
200g wholemeal flour (1 cup)
200g plain flour (1 cup)
100g caster sugar (1/2 cup)
170g canola oil (3/4 cup)
3 eggs
1 tsp baking powder
1/4 tsp bicarb soda
1 tsp cinnamon powder
15g vanilla extract (1 tsp)
50g maple syrup (2 tb)
25g Pepitas (2 tb)

Method:
Preheat oven to 200 degrees
Scrape off your pumpkin seeds and pop them on to baking paper, and pop in the oven.

Chop your pumpkin up and put into the thermomix, chop by rising the speed gradually up to 8 over 10 seconds, and your pumpkin should look like this:
If you don't have a thermomix, but have a food processor, suggest you use a grate function and grate the pumpkin and put into a bowl.  If you don't have a food processor hand grate into a bowl.

Next, to the thermomix add all the rest of the ingredients besides the pepitas.

Mix for 30 seconds speed 4 reverse.  It should look like this! Smells good too!  Otherwise - add dry ingredients to the pumpkin and stir, crack your eggs into a separate boil and quickly whip the oil in and then mix that into the dry ingredients.

By now your pumpkin seeds should be lovely-toasty.. so remove those and turn down the oven to 160 degrees.

Add those pumpkin seed and any more pepitas you like and stir it through the mixture.

Line and grease a loaf pan and add your mixture

Sprinkle some pepitas on top

Bake for 1 hour, check it's ready by using a skewer or knife in the middle of the cake.  If it comes out clean, it's ready, if not, put it back for 10 minutes and try again.  When it is ready, leave to cool on your bench for about 30 minutes before lifting out.

You'll want to eat it right now because that mix of cinnamon, pumpkin and sweetness of maple will be calling you 'eat me, eat me!'

Slice up and eat on it's own or with a bit of butter, nice and melty..




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4 lovely comments:

Skippyherron on May 25, 2014 at 7:05 PM said... [Reply to this amazing comment]

Thankyou for this recipe! I was hunting for a recipe with pumpkin and craved some sort of cake.....perfect! Thankyou! Xx kel

Skippyherron on May 25, 2014 at 7:05 PM said... [Reply to this amazing comment]

Thankyou for this recipe! I was hunting for a recipe with pumpkin and craved some sort of cake.....perfect! Thankyou! Xx kel

Anonymous said... [Reply to this amazing comment]

Hi do you have the measurements for a Bellini intelli??

Liss Klemke on January 1, 2016 at 9:20 PM said... [Reply to this amazing comment]

@Anonymous sorry I don't.. they shouldn't be any different?


 

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