Pumpkin & ginger teabread

Pumpkin & ginger teabread

  • 1
  • 2
  • 3
  • 4
  • 5
(58 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Mar, 2014
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!
20th Dec, 2013
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
3rd Nov, 2013
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
3rd Nov, 2013
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.
6th Oct, 2013
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 !
27th May, 2013
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.
3rd Jan, 2013
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 !!
5th Nov, 2012
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!
29th Oct, 2012
A favourite with everyone who tries this cake. Also freezes really well, so good to have when unexpected guests arrive.
26th Oct, 2012
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.