Pumpkin & ginger teabread
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Pumpkin & ginger teabread

By Mary Cadogan

A moist cake bread to serve thickly sliced and buttered- it’s good for lunchboxes and with a cup of tea

  • Prep:30 mins
    Cook:1 hrs
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 351
  • fat 15g
  • saturates 9g
  • carbs 52g
  • sugars 24g
  • fibre 1g
  • protein 4g
  • salt 0.69g

Ingredients

  • 175g butter, melted
  • 140g clear honey
  • 1 large egg, beaten
  • 250g raw peeled pumpkin, or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
  • 100g light muscovado sugar
  • 350g self-raising flour
  • 1 tbsp ground ginger
  • 2 tbsp demerara sugar

Method

  1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.

  2. Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.

  3. Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.

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