Pumpkin Sultana Loaf – regular & Thermomix

Pumpkin Sultana Loaf

Hidden vegetables and really yummy, this Pumpkin Sultana Loaf ticks all the boxes for a great morning or afternoon tea & it’s a winner for the lunch boxes too.

We are intensively learning times tables at the moment so this cake with a cuppa really helped getting through the homework the other day and even my fussy one who doesn’t eat pumpkin wolfed this down as I didn’t tell her what was in it!

Pumpkin Sultana Loaf

I’m not really into hiding vegetables as such because I want the girls to know the taste of them but with my fussy one we’ve tried & tried (for years) with pumpkin and sweet potato to steadfast & very adamant refusal.  The rest of us love pumpkin so it usually in the house, also usually because of the refusal there are leftovers so it was a logical step to put it in a cake.  Oh my, maybe I’m turning into a Queenslander and it will be pumpkins scones next!

The fact that my fusspot liked the loaf gave me smug satisfaction but I’m still not going to tell her what was in it or she won’t eat it again! It’s a secret win on my behalf.  The games we play!!!!

Jeff the builder also gave his seal of approval so how could I not share it with you!  I made it in the Thermomix but have both the regular and Thermomix methods below.

Regular up first;

Pumpkin Sultana Loaf

1 C cold mashed pumpkin (left overs or steam, boil microwave the pumpkin until soft and then mash and set aside to cool)

125g butter

1/2 C brown sugar

2 eggs

2 Tbsp honey

1 tsp vanilla extract

120 g sultanas

2 C SR Flour (I used GF)

What you do: 

Preheat the oven to 170 degrees and line a loaf tin (ideally 23 cm one) with baking paper.

Cream the butter and sugar together in an electric mixer until light and fluffy

Add the eggs one at a time, beating them in.

Add honey and vanilla and beat well

Stir in the sultanas then add 1 C flour, stir, add the pumpkin combine and add the remaining flour and gently combine all together.

Spread the mixture into the loaf tin and bake in the oven for 1 hour or until an inserted skewer comes out clean. Cool in the tin for about 5 minutes before turning out onto a cooling rack to cool completely.

Now for the Thermomix method:

Pumpkin Sultana Loaf Thermomix

Pumpkin Sultana Loaf – Thermomix


  • 1 small butternut pumpkin, skin off roughly chopped (will only need to use 180 g of it mashed)
  • 125 g butter
  • 55 g brown sugar
  • 2 eggs
  • 30 g honey
  • 1 tsp vanilla extract
  • 140 g SR Flour (I used GF)
  • 70 g sultanas


  1. Make the mashed pumpkin (can be made up to a day ahead or use left overs) in the TM with 4 Tbsp water cook on 100 degrees / 15 minutes / Speed 2 allow to cool
  2. Preheat the oven to 170 degrees and line a loaf tin (23 cm if you can) with baking paper
  3. Beat the butter and brown sugar Speed 5 / 20 seconds. Scrape sides
  4. Add eggs Speed 5 / 10 seconds
  5. Add the honey, vanilla & pumpkin. Mix on Speed 4 / 5 seconds
  6. Add the flour and sultanas and combine Speed 3-4 / Reverse / 10 seconds
  7. Spread into the prepared loaf tin and bake in oven for 1 hour or until an inserted skewer comes out clean
  8. Cool in the tin for about 5 minutes then turn out onto a cooling rack
  9. Enjoy

What are your views on hiding vegetables? Want a slice of this with a cuppa now?


6 comments on “Pumpkin Sultana Loaf – regular & Thermomix

  1. Krissy @ Pretty Wee Things
    February 26, 2016 at 9:28 pm

    I am ALLLLL for hidden veggies! The more the better! Will have to give this loaf a go, I have a bit of pumpkin to use up so perfect timing! xxx

    • Vicki
      February 28, 2016 at 10:03 pm

      I hope you all like it, hide away! x

  2. Olivia Wright
    February 27, 2016 at 2:41 pm

    Yum Vick – just made and mostly devoured for kids afternoon tea playdate. Delish thank you xx

    • Vicki
      February 28, 2016 at 10:03 pm

      Oh Yay Liv! So glad you all liked it xx

  3. laurasmess
    March 7, 2016 at 3:47 pm

    I don’t have a thermomix but I definitely want to give this a go! I love any sort of fruit or vegetable loaf (that extra moist crumb, the added nutrients and goodness, what’s not to love?!) and pumpkin is one that’s not on my regular repertoire.
    Would you suggest just hand-mixing in the stated order, putting it all in the pan to bake?

    • Vicki
      March 7, 2016 at 11:12 pm

      I’d mix the wet and the dry separately then combine and bake. I hope you like it.

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