Pumpkin & ginger teabread

Pumpkin & ginger teabread

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(49 ratings)

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Cooking time

Prep: 25 mins - 30 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
351
protein
4g
carbs
52g
fat
15g
saturates
9g
fibre
1g
sugar
24g
salt
0.69g

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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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.

Recipe from Good Food magazine, November 2002

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Comments

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sharonlc's picture

I left it in the oven for 50 mins, 160 fan oven, but was still gooey. The taste is abs delish though! Put it back in for 10 mins, was better. I don't think it needs butter, it's a gorgeous taste, my 14 year old made it!

whtlh13's picture

Made this one tonight..first time I've tried this recipe. Similar to others today mine was well cooked on the outside but very soggy in the middle...cooked it for 2 hours with foil over the top for the last 30mins but still doesn't seem cooked..also it sank in the middle - not sure what I've done ?? Other than that very easy to follow.

njsdelights's picture
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I made this cake today hoping to impress friends and had the same problem - perfectly cooked on the outside but really soggy in the middle. Would love to know what I did wrong, any ideas?

krisluvzya's picture
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Made this one this evening after reading good reviews. I left it in the oven for nearly 2 hours, it rose well but when it came out of the oven it sank quite a lot. It was also still really soggy in the middle, it was like it hadn't cooked at all... but the outer edge was well cooked. I have no idea what went wrong. Definitely won't be making this one again.

clairegiff's picture

I'm not a very experienced baker but thought I'd have a go at this recipe. I followed the recipe (apart from the fact that I put 1 teaspoon of ginger in instead of 1 tablespoon!) but even after it had been in the oven for almost 2 hours it was still really soggy in the middle. Can anyone help? What did I do wrong??!!!

alisonschenkl's picture
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My problem with this one is not eating it all at once. After it's cooled I slice it, put two slices per freezer bag with a piece of greaseproof paper between the slices, and stick it in the freezer. When I can't stand the temptation any more I take out a bag and stick the slices under the grill to warm them up. Then put butter on it. Rarely share this with anyone because everyone loves it, which means less for me. All other cakes I share with colleagues and family, but have to admit that this is my secret sin.

bblake's picture

It tastes lovely but is quite wet. I think i messed up a bit and decided to blend the pumpkin (couldn't be bothered to grate it) so perhaps that made everything too wet.

laxtitute's picture
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I was very disappointed by this recipe- I cooked it for an extra 25 minutes but the inside was still very wet. Tasted good but the texture was not what I'd wanted.

morgarf's picture
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Brilliant recipe - I used half golden syrup and half honey, just because I had a strong honey and didn't want to overwhelm it. I also added some ginger extract (from Lakeland), which gives it an excellent kick. Made it all in the food processor, whizzed up the pumpkin and then just threw everything else in - easy!

hinman's picture

can i make this pumpkin cake with tinned pumpkin

clarerowena's picture
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Gorgeous cake I also used butternut squash and 2 eggs because mine looked on the small side. Had to split this into 2lb and 1lb tin as didn't have a bigger one and the 2lb cake was definitely more moist but both were still delicious. Will cook the smaller one for slightly less time next time or buy a bigger tin especially for this recipe, it's definitely worth it!

missdove's picture
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This recipe worked very well for me. To make my life easier I grated the pumpkin in the food processor, but mixed the cake proper in a bowl. It needed longer in the oven than indicated here, but that's a flaw of my oven, not the recipe. I've been trying to cook more interesting food using winter vegetables (it's currently midwinter in New Zealand), and hadn't realised you could use pumpkin in a cake, but I've seen it done with courgettes and carrots so it made sense. I accidentally used twice the stated amount of ginger (due to the small mouth of my ground ginger jar I was using a half-teaspoon and lost count when my sister interrupted me while measuring!) but rather liked the result.
While it isn't one of my favourite cakes, it's well worth making and was enjoyed by my family. Make it when you want to feel smug about getting to have your cake and eat your vegetables too.

zedzoom's picture
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I made it with butternut squash and it was wonderdful. One squash leaves enough for two cakes so I shall make two and freeze one next time.

qwertrew's picture

I love how this recipe is easy to make and i don't have to bring out the mixer and other knickknacks.

Instead of ground ginger I substituted with ground nutmeg and cinnamon and it turned out just great!

izumii's picture

Tried this but was disappointed with the consistency/texture. Was stodgier than would have preferred. However, the flavour was good. If I made this again, I would cook it in the oven for longer and I would use chopped crystalised stem ginger instead of the ginger powder.

alisoni's picture
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I made this with my 2 year old son yesterday and it turned out lovely! will def make again.

lorryhawk's picture
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I used half the quantity of sugar and honey and was still sweet enough. Yummy tea loaf. Will be making again.

annas1975's picture
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Wow! My first attempt cooking with pumpkin! I didnt have any ginger so put cinnamon & nutmeg in instead, absolutely lovely. Very moist but still lovely with a little bit of butter. Even the children were impressed! Going to do some custard later and have as a pudding as don't want to waste a drop of it! Highly recommend.

hollypops's picture
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absolutly delicious, but will def try with some sultanas and walnuts next time for more texture

ellesea's picture
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I used brown sugar as I couldn't get light muscovado sugar & didn't put the demerara on the top, as I thought there should be enough sweetness without adding more. I doubled up the recipe to make two cakes and used plain flour and baking powder, as I can't get SR flour here either (Norway). Both loaves turned out beautifully and taste delicious and are nice and moist. I ate mine on its own - don't think spreading butter is necessary. Will definately make again.

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