Pumpkin & ginger teabread

Pumpkin & ginger teabread

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(49 ratings)

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Cooking time

Prep: 25 mins - 30 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
351
protein
4g
carbs
52g
fat
15g
saturates
9g
fibre
1g
sugar
24g
salt
0.69g

Ingredients

  • 175g butter, melted
  • 140g clear honey
  • 1 large egg, beaten
  • 250g raw peeled pumpkin, or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
  • 100g light muscovado sugar
  • 350g self-raising flour
  • 1 tbsp ground ginger
  • 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.

Recipe from Good Food magazine, November 2002

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Comments

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lesley1142's picture
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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
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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
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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
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I've often made this and it's fabulous every time. I use butternut squash like a good South African cook!

sliverwolf's picture
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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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