Pumpkin & ginger teabread

Pumpkin & ginger teabread

  • 1
  • 2
  • 3
  • 4
  • 5
(54 ratings)

Prep: 25 mins - 30 mins Cook: 1 hr


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
Save to My Good Food
Please sign in or register to save recipes.


  • 175g butter, melted



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

  • 140g clear honey
  • 1 large egg, beaten



    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)



    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



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

  • 2 tbsp demerara sugar


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

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

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

lorryhawk's picture

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

annas1975's picture

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

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

ellesea's picture

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

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

kharyss's picture

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

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

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

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

nlwilliamson's picture

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

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

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

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

Lovely cake and very easy!

food_ideas's picture

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

food_ideas's picture

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

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

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


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.