Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Pumpkin & ginger teabread

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
  • Cuts into 10 slices
  • Easy
  • Cuts into 10 slices
  • Easy
  • Calories 351
  • Carbohydrates 52
  • Saturated Fat 9
  • Sugar 24
  • Protein 4
  • Fat 15
  • Fibre 1
  • Salt 0.69

Nutrition per serving

  • Calories 351
  • Carbohydrates 52
  • Saturated Fat 9
  • Sugar 24
  • Protein 4
  • Fat 15
  • Fibre 1
  • Salt 0.69

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.

Suggested recipes from this collection...