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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 (71)

jcshawuk's picture
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Just made this as had pumpkins I had not had time to carve for Halloween. Took on some of the suggestions, less butter and honey but I also decided to add some sultanas. I didnt expect it be great the first time and that maybe I'd have to try juggling the amount of ingredients next time but It has turned out so moist and really scrummy. Really happy with it. Thoroughly recommend it :-)

hezifesi's picture

Very tasty, but somehow the bread remained soggy in the centre. I cooked it on 180 for over 60mins. Sides and top and bottom were all lovely, just the centre didnt work.. What could have I done wrong? Any suggestions?

knuggles83's picture

I made this cake using golden syrup as my kids don't like honey, I also omitted the demerara sugar from the top of the loaf, as I realised I had none when coming to sprinkling time. However the cake was sweet enough anyway, it was deliciously moist, gingery and Devine! I found that I got more slices from the loaf than the recipe states and we didn't butter it either. I will be making this again and again very scrummy :-)

lbignell2004's picture
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I've just made this and eaten a slice. I agree with the above comments, bit like banana bread, nice and moist. First time i've ever eaten anything pumpkin so i'm quite impressed - especially as i grew the pumpkin myself :)

Frantic Flapjack's picture
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This was a very good teabread and so moist that you don't need butter with it. I didn't have a 1.5kg tin so split between 2 tins -
1 x 1kg and 1 x 0.5kg but they cooked for the same amount of time (60 minutes). I thought that the small one had a slightly better texture. Lovely taste and would definitely make this again.

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.

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