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Pumpkin & ginger teabread

Pumpkin & ginger teabread

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(54 ratings)

Prep: 25 mins - 30 mins Cook: 1 hr

Easy

Cuts into 10 slices
A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories351
  • fat15g
  • saturates9g
  • carbs52g
  • sugars24g
  • fibre1g
  • protein4g
  • salt0.69g
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Ingredients

  • 175g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g clear honey
  • 1 large egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g raw peeled pumpkin, or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 100g light muscovado sugar
  • 350g self-raising flour
  • 1 tbsp ground ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp demerara sugar

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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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Comments, questions and tips

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Comments (71)

mundowt's picture
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Absolutely gorgeous! I used butternut squash, otherwise I didn't change anything. Baked according to instructions and its perfect! Not as nice as a carrot cake, or a tea brack but still delicious.

emilybluebird's picture
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This is absolutely divine. Totally worth the RSI from grating! I also added some finely chopped crystallised ginger and have made pumpkin schmear to go on it. I can't recommend this autumnal bake highly enough. I found that 50 minutes in the oven was perfect.

jillyblom's picture
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I have just made this for the first time and it has turned out perfectly. I covered it with foil halfway through cooking and cooked it for 60minutes. Just had a buttered slice and it was delicious. I think that I will put some chopped stem ginger in with the next one I make......but then I like ginger.

shyguy's picture
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Not sure why it turned out wrong for so many ppl...sure it took longer than stated but not too long plus its always better to check with a skewer yourself...I think I should have kept it in just 5 mins extra...otherwise it was utterly delicious didn't need the butter tasted great by itself...would def make it again...loved the unusual combination and a great way of using up a glut of pumpkin or leftover butternut squash

Louisejono's picture

Takes aaaaaages to cook, I've had to cover in foil as outside burnt and inside raw...

laxtitute's picture
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I was very disappointed with this recipe. Much the same as everyone else, it ended up way too wet in the middle. The flavour of the bits I did eat were ok but given the texture I don't think I'll try this again. Much better to use pumpkin in cupcakes or soup!

sgarrett's picture

I found that this cake took far longer to bake than suggested too. I use Crown Prince squash as we have grown lots of them. The squash flesh wasn't over moist as someone suggested more carrot texture,
I wouldn't have described it as a tea bread more like a cake. The cake reminded me of a gingery carrot cake which we enjoyed without butter.

drummerlou92's picture

So, after covering it in foil after the timer hit 40mins, and leaving it in for about 80mins, the middle is no longer soggy, the whole cake is lovely and moist, I did substitute half the honey for golden syrup and used dark muscavado sugar, it tastes divine! Great recipe.

drummerlou92's picture

Just checked on it after 60mins in the oven, whilst the top is nice a golden and crispy the middle seems to be bubbling and soggy! I hope I haven't done anything wrong but other people seem to be having this problem? I have covered it in a foil and put it back in the oven, fingers crossed.

suep666's picture

Had a go at this today... Homegrown pumpkins... Same thing that others have mentioned has happened to me... Well cooked on the outside but still sticky on the inside...wonder if anyone knows a way to contact the lady who wrote the recipe and see what she can suggest... Smells lovely though.. Took so much to prepare ill probably eat it anyway !! Wish me luck !

bluevalkyrie's picture
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A very pleasant cake with a lovely even texture. The pumpkin flavour is extremely subtle, and I think that I will try adding more ginger or other spices to give it a bit of a kick, because while it's very nice, it's quite plain.

jeanlovesbeads's picture
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I used butternut squash and made the cake as a traybake. I decorated it with a zig-zag drizzle of icing and a few scattered gold stars, called it Halloween cake and it went down a storm !!

samgoose's picture
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This is one of the most delicious cakes I've ever made. Incredibly moist, and the ginger complements the pumpkin perfectly. Good job I have enough pumpkin left to make about 5 more!

ellesea's picture
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A favourite with everyone who tries this cake. Also freezes really well, so good to have when unexpected guests arrive.

numberonegoat's picture
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This is so delicious and moist. I first ran out of white flour so added half wholemeal flour then made again with only white flour and I kinda preferred the first version!

erica79's picture
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I felt the tablespoon of ginger would have been better replaced with fresh ginger. Although I would make it again to use up leftovers and store cupboard ingredients, I do prefer a banana loaf or the pumkin cake from BBC good food.

nattle's picture
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Delicious, easy and a good way to use up any extra pumpkin you may have in an interesting way. This was a hit for supper at my friend's house last night. Yum yum.

inekestolp's picture
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Lovely, moist, brilliant!

suewilletts's picture

I've made this cake for years it's brilliant & freezes well. I look forward to making 4 or 5 teabreads from one pumpkin every autumn. But I've had a disaster this year. And I notice lots of other comments about the cake being soggy in the middle & not cooked. Have the pumpkins been forced in some way, this year? Are they wetter than usual? Has anyone got over this. All I can think of is to reduce the pumpkin by half, to reduce the moisture. I've re-read the recipe to check the ingredients, but I've done nothing diffierent from previous years. Would love to hear comments from other people.

jeanlovesbeads's picture
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I made this as a traybake. It took less time to cook than stated and everybody loved it.
I will make it for our next charity cake stall and probably ice it and decorate it to make it look a bit more glamorous !!

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Tips (1)

S.crowley's picture

As many others have commented, this recipe took much longer to bake than suggested. To avoid burnt edges and a liquid middle, I tied a folded layer of parchment around the outside of the tin with string to stop the outside. I also put foil over the top after baking for 60 mins to stop the top from burning. In total, I baked it for 1hr 20mins. I'm pleased to say it turned out very well and so wanted to recommend this to others.

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