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, questions and tips

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Comments

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laxtitute's picture
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I was very disappointed with this recipe. Much the same as everyone else, it ended up way too wet in the middle. The flavour of the bits I did eat were ok but given the texture I don't think I'll try this again. Much better to use pumpkin in cupcakes or soup!

sgarrett's picture

I found that this cake took far longer to bake than suggested too. I use Crown Prince squash as we have grown lots of them. The squash flesh wasn't over moist as someone suggested more carrot texture,
I wouldn't have described it as a tea bread more like a cake. The cake reminded me of a gingery carrot cake which we enjoyed without butter.

drummerlou92's picture

So, after covering it in foil after the timer hit 40mins, and leaving it in for about 80mins, the middle is no longer soggy, the whole cake is lovely and moist, I did substitute half the honey for golden syrup and used dark muscavado sugar, it tastes divine! Great recipe.

drummerlou92's picture

Just checked on it after 60mins in the oven, whilst the top is nice a golden and crispy the middle seems to be bubbling and soggy! I hope I haven't done anything wrong but other people seem to be having this problem? I have covered it in a foil and put it back in the oven, fingers crossed.

suep666's picture

Had a go at this today... Homegrown pumpkins... Same thing that others have mentioned has happened to me... Well cooked on the outside but still sticky on the inside...wonder if anyone knows a way to contact the lady who wrote the recipe and see what she can suggest... Smells lovely though.. Took so much to prepare ill probably eat it anyway !! Wish me luck !

bluevalkyrie's picture
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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.

jeanlovesbeads's picture
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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 !!

samgoose's picture
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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!

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

numberonegoat's picture
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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!

erica79's picture
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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.

nattle's picture
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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.

inekestolp's picture
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Lovely, moist, brilliant!

suewilletts's picture

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.

jeanlovesbeads's picture
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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 !!

jcshawuk's picture
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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 :-)

hezifesi's picture

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?

knuggles83's picture

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 :-)

lbignell2004's picture
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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 :)

Frantic Flapjack's picture
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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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