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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

  • kcal351
  • 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

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 (72)

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
4

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

lorryhawk's picture
5

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

annas1975's picture
5

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
4

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

ellesea's picture
5

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.

purple_star's picture
5

Everyone really loved this cake. We're making some more later today!

kharyss's picture
5

Made it with butternut squash. Cut the honey down to 80g since squash is generally quite sweet. Added 1/2 tsp of baking powder to make it a little lighter. Topped with a sprinkle of cinnamon as well as the demerara.
Came out beautifully moist, dense but still quite light. Had it for afternoon tea, without butter, then later as a pudding with custard. Both times it got rave reviews. Definately a keeper!

tc1980's picture
4

This is a delicious cake....a little more moist than I expected (being that it's called a teabread I expected it to be drier and thought I'd undercooked it initially!) but combined with the lovely crunchy top it went down very well and very moreish. Will definately make again. Very pleased.

sbradley's picture
5

Made this for the first time last week and it was delicious, even though I forgot to put the sugar on top. Put golden syrup in instead of honey as I'm not a fan of honey in cakes. Ate it without butter as it really didn't need it!

marola's picture
1

Not a fan of this one. There are better cakes out there to make me fatter!

nlwilliamson's picture
4

Used an inch cube of fresh ginger root rather than ground ginger and a sprinkle of cinnamon too. Lovely taste, but too crumbly to spread butter on. Will definitely make again though!

foodie64mum's picture
5

Delicious! I chopped the pumpkin in the food processor to save time, and froze a couple of batches ready-chopped for future cakes. It's a great way to use the pumpkin flesh when you're making lanterns for halloween.

beatrix's picture
4

Very good cake. After the first time, I made it again but swapped the quantities of honey and sugar around, because the honey didn't give it quite the sweetness it needed. I also added about 200-250g of sulatanas (soaked 1st in some water to plump up) which made a really nice addition.

bremen's picture
5

Gorgeous! I used a 1lb loaf tin - baked for 40mins. I cut the recipe in half apart from the ginger. I used 1 tbsp of stem ginger puree instead of ground ginger. I can't get hold of self raising flour in Germany so I used 170g plain flour and 5g of baking powder and that seemed to work perfectly. (I normally use 15g of baking powder to 485g plain flour just in case someone else also finds this helpful). Definately a recipe to keep.

juliebahrain's picture
5

Lovely cake and very easy!

food_ideas's picture
5

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

food_ideas's picture
5

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.

mounses2's picture
4

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.

elinor86's picture
4

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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