Pumpkin & ginger teabread

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• LouB

  07 November 2007

  LouB commented on this recipe

  One of the best cakes I've made! I guessed at the amount of honey and it still turned out lovely and light and not too sweet. It was moist enough to serve without butter.

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• Sliverwolf

  14 November 2007

  Sliverwolf rated and commented on this recipe

  

  This was brilliant I took it up the pub for my friends to try and even the most fussy of them loved it! Will make this again.

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• lion goes rowr

  07 August 2008

  lion goes rowr commented on this recipe

  I've often made this and it's fabulous every time. I use butternut squash like a good South African cook!

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• lion goes rowr

  07 August 2008

  lion goes rowr rated this recipe

  

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• BeaMuffin

  19 October 2008

  BeaMuffin rated and commented on this recipe

  

  very tasty, lovely texture. I like it a little less sweet though and reduced the honey to 50 g when I made the teabread again.

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• Cakes Galore!

  03 November 2008

  Cakes Galore! rated and commented on this recipe

  

  Really lovely cake - tried it with and without butter and don't really think the butter is needed. I used butternut squash as had used up all my pumpkin on the pumpkin cake I also made! A few of my colleagues turned their noses up when I said it was made with butternut squash but soon changed their minds when they tasted it! I will certainly be making this again!

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• Geordie Tyke

  04 November 2008

  Geordie Tyke rated and commented on this recipe

  

  My husband adored this! It was very moist inside but mine had a crispy top, and the combination was moreish!! It's lovely with or without butter. I didn't put as much pumpkin in as stated but could still feel texture and taste of it. Rather like carrot cake, it may sound weird to anyone who hasn't tried it, but tastes lovely. Recommended to all!

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• JemimaH

  06 November 2008

  JemimaH rated and commented on this recipe

  

  Sounds gross, tastes absolutely DELICIOUS!! My advice is make it, make it today!!!

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• lalybaba

  29 January 2009

  lalybaba commented on this recipe

  I've made this several times this pumpkin season and it has gone down a storm even with french friends who were sceptical about what the describe as "putting vegetables in desserts". I agree with previous readers I serve it simply as a cake with no butter. Was a very succesful dessert for a girly dinnerparty served with a blob of creme fraiche.

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• helen

  27 February 2009

  helen rated and commented on this recipe

  

  really nice, my mum loved this going to try it with butternut squash next. great with a cup of tea

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• miranda

  11 October 2009

  miranda rated this recipe

  

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• Penny

  12 October 2009

  Penny rated and commented on this recipe

  

  Hardest thing about this recipe is peeling and grating the squash, didn´t have any ginger so used mixed spice instead, lovely, suggest with squash use slightly less sugar.

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• easter_blizzard

  26 October 2009

  easter_blizzard rated and commented on this recipe

  

  Marvelous teabread! I added two eggs instead of one, a touch bit more flour and some walnuts, and it rose really well. Been told that it was the best cake I've made so far! :-)

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• Fiona

  27 October 2009

  Fiona commented on this recipe

  ***** This was easy to make and lovely and gingery. I love ginger anyway. I bought pumpkin for the first time, found it easy to cut and prepare, its a lovely golden colour cake and crispy with the demerara on top. Yum! So much better than any shop bought rubbish! All caked I have made from this site have been AMAZING so far!

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• kodukanake

  27 October 2009

  kodukanake rated this recipe

  

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• ella

  28 October 2009

  ella rated and commented on this recipe

  

  delicious really good first time round and already thinking of doing it again to use my pumpkin! easy and fast to prepare

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• Mounses2

  02 November 2009

  Mounses2 rated and commented on this recipe

  

  Tried this to be a bit festive at the weekend. It worked out nice and everyone had some but it's not a favourite. It's nice to try something different though and would probably make again at some stage.

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• LittleC

  02 November 2009

  LittleC commented on this recipe

  Made this for the first time yesterday - had only used pumpkin in savoury dishes up till now, as I'm not normally a "cake" person! What a lovely treat! So easy to make and the kitchen smelt delightful for hours afterwards. I didn't have any demerara sugar so topped it with dark molasses sugar - also used two eggs as the ones I had were a bit on the small side. Turned out beautifully moist and scrumptious enough to eat on its own (no butter or spread necessary). Took half the loaf to work to try out on my office pals - it disappeared in no time along with requests for more. Will most definitely be making this again - and not just for the office.

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• LittleC

  02 November 2009

  LittleC rated and commented on this recipe

  

  Oops - forgot the rating! Sorry have never submitted a post before. DEFINITELY 5 STARS :)

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• Nicola

  11 November 2009

  Nicola rated and commented on this recipe

  

  I had some problems getting it to rise...it wasn't very well risen, and slightly stodgy in texture (although this may be related to the pumpkin in it) - almost like the texture of a banana bread. However, it was really very tasty! I also made some ginger toffee sauce to go with it, and heated it up in the microwave then had it as a pudding. Very tasty!

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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

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 25 - 30 mins

Cook 1 hr

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

PER SERVING

351 kcalories, protein 4.0g, carbohydrate 52.0g, fat 15.0 g, saturated fat 9.0g, fibre 1.0g, sugar 24.0g, salt 0.69 g

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