Hot honey pumpkin bread

Combine soft pumpkin, hot honey and a hint of spice to make this moist, flavourful loaf. It’s a comforting autumn bake that’s ideal for afternoon tea

175g butter , softened
140g hot honey , or clear honey mixed with a pinch of chilli flakes, plus extra to serve
100g light brown soft sugar
1 egg , beaten
250g pumpkin , peeled and coarsely grated
350g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
butter or crème fraîche, to serve

Heat the oven to 180C/160C fan/gas 4. Butter and line a 1.5kg loaf tin with baking parchment.
Mix the butter with the hot honey, sugar and egg in a large bowl. Stir in the grated pumpkin, then mix in the flour, baking powder and cinnamon.
Tip the mixture into the prepared loaf tin and level the top. Bake for 45-50 mins until risen and golden brown. Drizzle the top with 1 tsp hot honey. Leave in the tin to cool for 10 mins, then turn out onto a wire rack.
Serve thickly sliced while still warm with butter or crème fraîche and more hot honey, or leave to cool completely and toast the slices to serve in the same way. Will keep for several days in a cool place. You can slice when cool and freeze, then defrost when needed.