Monday, 3 October 2011

Sweet Caramel Pumpkin bread

This is a great fall recipe that I found, via David Lebovitz's blog, on Sunny Side Up in San Diego ( sourced from Willowbirdbaking).

Before preparing the dough, steam the pumpkin in the Varoma tray (10 to 15 minutes).

This is not a Thermomix (TM) recipe.  But it worked, by simply by adding all the ingredients for the dough, into the TM bowl; set TM to closed lid and mix on the knead function for 4 minutes. Let the dough rise in the TM bowl for 35 minutes. Knead again for 1 minute in the TM. Roll out the dough, into a large rectangle, then sprinkle over melted butter, Rapadura sugar, cinnamon and nutmeg mixture. The recipe made one large loaf and baby size loaf.

Here's the recipe and more detail for the prep:

Cinnamon Caramel Pumpkin Bread



30 g unsalted butter
110 g cup milk
2 1/4 teaspoons or 1 pkt active dry yeast
3/4 cup pumpkin puree  (prepare in advance: steam/Varoma or bake/180 C, 30- 35 min or until tender.)
60 g Rapadura or raw sugar
1 tsp salt
325 g flour

Sugar Mix

250 g rapadura or raw sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
50 g unsalted butter

Melt butter and milk in TM 60 C/ 1-2 min, mix in remaining ingredients, speed 2/ 10 s.


Grease and flour a large loaf pan. Place dough ingredients into the TM bowl, set on  closed lid and knead function for 4 minutes. Leave to rise in the TM bowl or transfer to a lightly oiled bowl, cover with gladwrap. Allow to rise in a warm place for 40 to 60 minutes or until doubled in size.

When the dough has doubled in size, punch down, then knead in the TM or by hand for 1-2 minutes. Roll dough into a 20x12 inch rectangle. Sprinkle the dough with the cinnamon sugar mixture, press sugar mixture into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

Bake bread in preheated oven (180 C), 35 - 40 min. Cool for about 20 minutes, then remove from pan and drizzle with glaze.


50 g unsalted butter
100 g  Rapadura sugar (milled in the TM to powder sugar, speed 9, 20 sec)
20 ml milk
25 ml rum or 1 - 2 tsp vanilla

To prepare glaze:
Mill sugar for 20 s, speed 9. Add remaining ingredients, 60 C for 1 -2 min.

Small loaf

Large loaf - after 35 minutes

Large loaf

The glaze is a mixture of melted butter, sugar and rum. Since I didn't have any rum, I used my homemade vanilla extract.

Because I used Rapadura sugar, my bread looked very brown after drizzling over the glaze, but it was delicious, moist and light with a hint of burnt caramel, cinnamon and pumpkin.


  1. GNAM!! It looks fantastic!
    I'll try tris week!

  2. Lara, great that you're going to try making this. You'll love it!