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Pumpkin bread

Pumpkin bread loaf, partially sliced on a wooden board

Pumpkin bread

Name: Pumpkin bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Cuts into 10 slices
Cuisine: British
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

Mary Cadogan

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Cuts into 10 slices

Easy

Prep: 25 mins - 30 mins

Cook: 1 hr

A star rating of 4.2 out of 5.89 ratingsRate

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Make this moist, cake-like pumpkin bread for a seasonal treat. Best served thickly sliced with butter or a drizzle of maple syrup, and a cup of tea.

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal351
fat15g
saturates9g
carbs52g
sugars24g
fibre1g
protein4g
salt0.69g

low

Method

step 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.
step 2

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

Recipe from Good Food magazine, November 2002

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A star rating of 4.2 out of 5.89 ratings

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