Pumpkin & ginger teabread

Pumpkin & ginger teabread

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

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

Comments (72)

ibizafan's picture

*****

This was easy to make and lovely and gingery. I love ginger anyway. I bought pumpkin for the first time, found it easy to cut and prepare, its a lovely golden colour cake and crispy with the demerara on top. Yum! So much better than any shop bought rubbish! All caked I have made from this site have been AMAZING so far!

easter_blizzard's picture
5

Marvelous teabread! I added two eggs instead of one, a touch bit more flour and some walnuts, and it rose really well. Been told that it was the best cake I've made so far! :-)

pennynigel's picture
5

Hardest thing about this recipe is peeling and grating the squash, didn´t have any ginger so used mixed spice instead, lovely, suggest with squash use slightly less sugar.

hellybop's picture
5

really nice, my mum loved this going to try it with butternut squash next. great with a cup of tea

lalybaba's picture

I've made this several times this pumpkin season and it has gone down a storm even with french friends who were sceptical about what the describe as "putting vegetables in desserts". I agree with previous readers I serve it simply as a cake with no butter. Was a very succesful dessert for a girly dinnerparty served with a blob of creme fraiche.

jemimah's picture
5

Sounds gross, tastes absolutely DELICIOUS!! My advice is make it, make it today!!!

lesley1142's picture
4

My husband adored this! It was very moist inside but mine had a crispy top, and the combination was moreish!! It's lovely with or without butter. I didn't put as much pumpkin in as stated but could still feel texture and taste of it. Rather like carrot cake, it may sound weird to anyone who hasn't tried it, but tastes lovely. Recommended to all!

cakey-caz's picture
5

Really lovely cake - tried it with and without butter and don't really think the butter is needed. I used butternut squash as had used up all my pumpkin on the pumpkin cake I also made! A few of my colleagues turned their noses up when I said it was made with butternut squash but soon changed their minds when they tasted it! I will certainly be making this again!

beamuffin's picture
5

very tasty, lovely texture. I like it a little less sweet though and reduced the honey to 50 g when I made the teabread again.

sharidaya's picture
5

I've often made this and it's fabulous every time. I use butternut squash like a good South African cook!

sliverwolf's picture
5

This was brilliant I took it up the pub for my friends to try and even the most fussy of them loved it! Will make this again.

louiseb's picture

One of the best cakes I've made! I guessed at the amount of honey and it still turned out lovely and light and not too sweet. It was moist enough to serve without butter.

Pages

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.

Magazine

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

Events

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

On TV

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

Follow us

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