Pumpkin & ginger teabread

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• clarerowena

  08 September 2011

  clarerowena rated and commented on this recipe

  

  Gorgeous cake I also used butternut squash and 2 eggs because mine looked on the small side. Had to split this into 2lb and 1lb tin as didn't have a bigger one and the 2lb cake was definitely more moist but both were still delicious. Will cook the smaller one for slightly less time next time or buy a bigger tin especially for this recipe, it's definitely worth it!

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• shaz

  09 October 2011

  shaz commented on this recipe

  can i make this pumpkin cake with tinned pumpkin

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• morgarf

  10 October 2011

  morgarf rated and commented on this recipe

  

  Brilliant recipe - I used half golden syrup and half honey, just because I had a strong honey and didn't want to overwhelm it. I also added some ginger extract (from Lakeland), which gives it an excellent kick. Made it all in the food processor, whizzed up the pumpkin and then just threw everything else in - easy!

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• laxtitute

  23 October 2011

  laxtitute rated and commented on this recipe

  

  I was very disappointed by this recipe- I cooked it for an extra 25 minutes but the inside was still very wet. Tasted good but the texture was not what I'd wanted.

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• Bernie B

  25 October 2011

  Bernie B commented on this recipe

  It tastes lovely but is quite wet. I think i messed up a bit and decided to blend the pumpkin (couldn't be bothered to grate it) so perhaps that made everything too wet.

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• Alison

  27 October 2011

  Alison rated and commented on this recipe

  

  My problem with this one is not eating it all at once. After it's cooled I slice it, put two slices per freezer bag with a piece of greaseproof paper between the slices, and stick it in the freezer. When I can't stand the temptation any more I take out a bag and stick the slices under the grill to warm them up. Then put butter on it. Rarely share this with anyone because everyone loves it, which means less for me. All other cakes I share with colleagues and family, but have to admit that this is my secret sin.

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• Claire

  29 October 2011

  Claire commented on this recipe

  I'm not a very experienced baker but thought I'd have a go at this recipe. I followed the recipe (apart from the fact that I put 1 teaspoon of ginger in instead of 1 tablespoon!) but even after it had been in the oven for almost 2 hours it was still really soggy in the middle. Can anyone help? What did I do wrong??!!!

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• kris

  29 October 2011

  kris rated and commented on this recipe

  

  Made this one this evening after reading good reviews. I left it in the oven for nearly 2 hours, it rose well but when it came out of the oven it sank quite a lot. It was also still really soggy in the middle, it was like it hadn't cooked at all... but the outer edge was well cooked. I have no idea what went wrong. Definitely won't be making this one again.

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• NJ

  29 October 2011

  NJ rated and commented on this recipe

  

  I made this cake today hoping to impress friends and had the same problem - perfectly cooked on the outside but really soggy in the middle. Would love to know what I did wrong, any ideas?

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• Teresa and Wayne

  29 October 2011

  Teresa and Wayne commented on this recipe

  Made this one tonight..first time I've tried this recipe. Similar to others today mine was well cooked on the outside but very soggy in the middle...cooked it for 2 hours with foil over the top for the last 30mins but still doesn't seem cooked..also it sank in the middle - not sure what I've done ?? Other than that very easy to follow.

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• Shara

  31 October 2011

  Shara commented on this recipe

  I left it in the oven for 50 mins, 160 fan oven, but was still gooey. The taste is abs delish though! Put it back in for 10 mins, was better. I don't think it needs butter, it's a gorgeous taste, my 14 year old made it!

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• Frantic Flapjack

  31 October 2011

  Frantic Flapjack rated and commented on this recipe

  

  This was a very good teabread and so moist that you don't need butter with it. I didn't have a 1.5kg tin so split between 2 tins - 1 x 1kg and 1 x 0.5kg but they cooked for the same amount of time (60 minutes). I thought that the small one had a slightly better texture. Lovely taste and would definitely make this again.

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• lbignell2004

  31 October 2011

  lbignell2004 rated and commented on this recipe

  

  I've just made this and eaten a slice. I agree with the above comments, bit like banana bread, nice and moist. First time i've ever eaten anything pumpkin so i'm quite impressed - especially as i grew the pumpkin myself :)

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• Knuggles

  04 November 2011

  Knuggles commented on this recipe

  I made this cake using golden syrup as my kids don't like honey, I also omitted the demerara sugar from the top of the loaf, as I realised I had none when coming to sprinkling time. However the cake was sweet enough anyway, it was deliciously moist, gingery and Devine! I found that I got more slices from the loaf than the recipe states and we didn't butter it either. I will be making this again and again very scrummy :-)

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• Nelka

  09 November 2011

  Nelka commented on this recipe

  Very tasty, but somehow the bread remained soggy in the centre. I cooked it on 180 for over 60mins. Sides and top and bottom were all lovely, just the centre didnt work.. What could have I done wrong? Any suggestions?

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• Jules

  09 November 2011

  Jules rated and commented on this recipe

  

  Just made this as had pumpkins I had not had time to carve for Halloween. Took on some of the suggestions, less butter and honey but I also decided to add some sultanas. I didnt expect it be great the first time and that maybe I'd have to try juggling the amount of ingredients next time but It has turned out so moist and really scrummy. Really happy with it. Thoroughly recommend it :-)

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• Jean

  13 November 2011

  Jean rated and commented on this recipe

  

  I made this as a traybake. It took less time to cook than stated and everybody loved it. I will make it for our next charity cake stall and probably ice it and decorate it to make it look a bit more glamorous !!

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• Sue Willetts

  17 November 2011

  Sue Willetts commented on this recipe

  I've made this cake for years it's brilliant & freezes well. I look forward to making 4 or 5 teabreads from one pumpkin every autumn. But I've had a disaster this year. And I notice lots of other comments about the cake being soggy in the middle & not cooked. Have the pumpkins been forced in some way, this year? Are they wetter than usual? Has anyone got over this. All I can think of is to reduce the pumpkin by half, to reduce the moisture. I've re-read the recipe to check the ingredients, but I've done nothing diffierent from previous years. Would love to hear comments from other people.

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• Ineke

  17 June 2012

  Ineke rated and commented on this recipe

  

  Lovely, moist, brilliant!

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• nattle

  22 July 2012

  nattle rated and commented on this recipe

  

  Delicious, easy and a good way to use up any extra pumpkin you may have in an interesting way. This was a hit for supper at my friend's house last night. Yum yum.

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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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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 25 - 30 mins

Cook 1 hr

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

PER SERVING

351 kcalories, protein 4.0g, carbohydrate 52.0g, fat 15.0 g, saturated fat 9.0g, fibre 1.0g, sugar 24.0g, salt 0.69 g

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