Pumpkin & ginger teabread

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• Eatthebreed

  14 October 2012

  Eatthebreed rated and commented on this recipe

  

  I felt the tablespoon of ginger would have been better replaced with fresh ginger. Although I would make it again to use up leftovers and store cupboard ingredients, I do prefer a banana loaf or the pumkin cake from BBC good food.

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• Mrs Horse

  26 October 2012

  Mrs Horse rated and commented on this recipe

  

  This is so delicious and moist. I first ran out of white flour so added half wholemeal flour then made again with only white flour and I kinda preferred the first version!

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• Lynn Cheryl

  29 October 2012

  Lynn Cheryl commented on this recipe

  A favourite with everyone who tries this cake. Also freezes really well, so good to have when unexpected guests arrive.

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• Samgoose

  05 November 2012

  Samgoose rated and commented on this recipe

  

  This is one of the most delicious cakes I've ever made. Incredibly moist, and the ginger complements the pumpkin perfectly. Good job I have enough pumpkin left to make about 5 more!

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• Jean

  03 January 2013

  Jean commented on this recipe

  I used butternut squash and made the cake as a traybake. I decorated it with a zig-zag drizzle of icing and a few scattered gold stars, called it Halloween cake and it went down a storm !!

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• BlueValkyrie

  27 May 2013

  BlueValkyrie rated and commented on this recipe

  

  A very pleasant cake with a lovely even texture. The pumpkin flavour is extremely subtle, and I think that I will try adding more ginger or other spices to give it a bit of a kick, because while it's very nice, it's quite plain.

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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 4g, carbohydrate 52g, fat 15 g, saturated fat 9g, fibre 1g, sugar 24g, salt 0.69 g

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