Pumpkin & ginger teabread

Pumpkin & ginger teabread

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(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
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  • 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.

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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

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

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

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

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

lesley1142's picture

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

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

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

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

sliverwolf's picture

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.


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