Here’s another Thermomix loaf recipe, and it is a loaf, not so much a cake. Its structure is dense and the outside is a little crunchy.
If you want it a little “cakier” then maybe use fresh pear or add a banana to the mix. This recipe is so much easier to make with this machine. A great recipe as an alternative to Banana Bread for those that don’t like it. It’s also a good one to use up any dried fruit or nuts that are nearing their use by dates. If you’d like to swap out the fruit or nuts just keep the weights the same and you’ll be fine. It’s a total of 180 g of fruit and 50 g of nuts. In fact, if you want to add more nuts you could double the amount if you wish.
I’ve used a simple glaze on top of the pictured loaf. I grated some orange rind because that’s the citrus I used in this loaf. I set that aside to sprinkle on top. Then I mixed a cup of icing sugar and enough citrus juice to make it a little bit runny but not too runny. I toasted some almond slivers in the oven while the loaf was doing its last 5 minutes of baking to use on top.
Cranberry, pear and almond loaf
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- 50 g Raw or toasted almonds
- 240 g Self Raising Flour
- 1 tsp Baking Powder
- 80 g soft brown sugar
- 1 tsp ground cinnamon
- 50 g rolled oats of any kind you wish
- 290 g milk
- 130 g Dried Cranberries
- 50 g Dried pear chopped
- 50 g Golden syrup
- 1 large egg
- 20 g of citrus juice Orange lemon, lime whatever you like
- Add the Almonds into the TM bowl and set to close lid position. Pop the MC in place and give them two short, sharp bursts on Turbo.
- Then weigh in the self-rasing flour, baking powder, cinnamon and sugar to the TM bowl and sift on reverse speed + 5 for 6 seconds then remove from the bowl and set aside.
- Turn the oven on now to 180°c
- Weigh in the oats, milk, cranberries and chopped pear to the TM bowl set to 37c on reverse speed slow stir for 10 minutes. 1/2 way through you'll need to scrape down any escapee oats back into the mix.
- While this is happening, you can get your tin ready. Lightly grease and line a 1 kg loaf tin or similar size square or round tin. (If you're using a USA pan you won't need to grease for this one.)
For this stage, it’s important to read what you have to do first. It needs to be done without any long pauses. Self-raising flour and baking powder are activated by warmth and moisture so when you add the remaining ingredients add the flour mix last. Your loaf tin should have already been prepared and ready to go.
- So here goes, weigh in the golden syrup, the citrus juice, then the egg, lastly the flour mix, mix on reverse speed + 4 /10 – 15 seconds then pour the mix straight into your tin.
- Pop it straight in the oven and check after 45 mins. Depending on your oven or the size of the tin you’ve used, it may need more time so don’t worry. An hour or so is usual for a recipe like this depending on the tin.
- How do you know its ready? Use the skewer trick, or if you have a temperature probe and the centre of the loaf reads 95°c, it's done.
- Let it cool in the tin for at least ten minutes then remove to a cooling rack and leave till at least lukewarm before cutting. Eat warm or cold, or even cut it up and pop bits in the freezer for snacks.
Serve warm with cream or ice cream or serve cold with butter. Or just the way it is if you like. 😉
Want to know more?
Want to see another Thermomix loaf recipe (although this one is a little more like cake)? Try this Raspberry Loaf