Pumpkin Loaf Bread
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes plus 1 hour chilling time
Cooking time: 1.5 hours
- 2 cups/300g/10.6ozs cake flour
- 2 teaspoons baking powder
- 1 teaspoon bicarb
- 1.5 tablespoon pumpkin spice mix
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1 1/3 cup/280g/9.8ozs caster or superfine sugar
- 1 cup/250g/8.8ozs pumpkin puree
- 1/2 cup/125ml/4flozs oil (mild flavoured like canola)
- 1/2 cup/125ml/4flozs buttermilk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla bean paste
Cream Cheese Frosting
- 90g/3ozs full fat cream cheese, softened, room temperature
- 45g/1.4ozs butter, softened, room temperature
- 1 cup/180g/6ozs icing or powdered sugar
- Finely grated zest of 1 lemon
Step 1 - Line a 19.5cm x 10cm x 11cm or 7.5x4.25x4.5inch or a 1lb or 450g loaf tin on the base and sides and preheat oven to 135C/275F (yes very low!).
Step 2 - Sift all of the dry ingredients (flour, baking powder, bicarb, pumpkin spice mix and salt) together in a large bowl. In a large jug measure the eggs, sugar, pumpkin puree, oil, buttermilk, lemon juice and vanilla bean paste and whisk until smooth and well combined.
Step 3 - Add the wet mixture to the dry one gradually to avoid lumps and mix until just combined. Scoop into the baking tin and bake for 1.5 hours turning halfway to ensure even browning. Then wrap in a couple of tea towels and place in the freezer for 1.5 hours.
Step 4 - Make the cream cheese frosting just after you put the pumpkin bread in the oven to give it time to set in the fridge. Sift the icing sugar and set aside. Beat the cream cheese and butter until smooth on high speed. Add in the icing sugar on low speed and once it is combined beat it on medium speed until fluffy. Add in lemon zest and beat to combine. Place in the fridge to firm up.
Step 5 - Remove the cake from the freezer and unwrap and place on a serving plate. Spoon cream cheese frosting all over the top and smooth with a spatula. Serve in thick slices.
THERMOMIX DIRECTIONS
Step 1 - Line a 7x75x4.25x4.5inch or a 1lb or 450g loaf tin on the base and sides and preheat oven to 135C/275F (yes very low!).
Step 2 - Place the flour, baking powder, bicarb, pumpkin spice mix and salt in the TM bowl and set to turbo for 6 seconds. Remove and set aside. Then add the eggs, sugar, pumpkin puree, oil, buttermilk, lemon juice and vanilla bean paste to the TM bowl and set to 15 seconds, speed #4. Add the flour mix back into the bowl and set to 10 seconds, speed #4. Spoon into the prepared tin and bake for 1.5 hours turning halfway to ensure even browning. Then wrap in a couple of tea towels and place in the freezer for 1.5 hours.
Step 3 - Make the cream cheese frosting just after you put the pumpkin bread in the oven to give it time to set in the fridge. Place the icing sugar in the TM bowl and set to turbo 4-6 seconds until no lumps remain. Add the cream cheese and butter and lemon zest and set to 15 seconds, speed #5. Place in the fridge to firm up.
Step 4 - Remove the cake from the freezer and unwrap and place on a serving plate. Spoon cream cheese frosting all over the top and smooth with a spatula. Serve in thick slices.
Note: The uniced pumpkin bread keeps for 3-4 days at room temperature in an airtight container. Once you add icing the pumpkin bread needs to be refrigerated where it will keep for 3-5 days in an airtight container.