Pumpkin Chai Loaf

Pumpkin-Chai-Loaf-webI recently came across a gorgeous blog called “The Sunday Table” which is dedicated to delicious, gluten free, whole food recipes.  Our eldest girl, apparently has a low tolerance to gluten so I’m always on the hunt for new and yummy recipes for the lunchbox and snacks.

I had a pumpkin that needed to be used up so was searching for some sort of loaf or cake and came across this Gluten Free Pumpkin Chai Spice Bread which suited my love of chai and solved the pumpkin question.  It’s really good so I adapted it for the Thermomix, see below.  It takes an hour to bake and you can get about 10 slices from it.

Timesaver Tip: Make the pumpkin mash ahead of time and freeze until you are ready to use it.  For efficiency have pumpkin mash with your dinner one night and set aside 400g for this loaf.  I also use pumpkin mash in my Chicken & Pumpkin sausage rolls  so it’s handy to have in the freezer for that too.

Pumpkin Chai Loaf - Thermomix


  • 35 g Gluten Free oats
  • 65 g raw buckwheat
  • 140g GF Flour
  • 400 g pumpkin puree/mash
  • 100 g raw caster sugar
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • pinch salt
  • 1/2 tsp cardamon
  • 1/4 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp all spice
  • 2 tsp cinnamon
  • 160 g apple puree (or I used 2 pots of baby apple puree)
  • 2 eggs


  1. Preheat oven to 180 degrees and line a loaf pan with baking paper
  2. Mill oats & buckwheat speed 9 / 20 seconds
  3. Add all other dry ingredients and mix 3 seconds / speed 3
  4. Add pumpkin, apple puree and eggs mix 8 seconds / speed 5 scrape sides if necessary
  5. Pour into lined loaf pan and bake in oven for hour.




Leave a Reply

Your email address will not be published. Required fields are marked *