Pumpkin & ginger teabread

Pumpkin & ginger teabread

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(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
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  • 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.

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Comments, questions and tips

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14th Oct, 2012
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.
22nd Jul, 2012
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
17th Jun, 2012
Lovely, moist, brilliant!
17th Nov, 2011
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.
13th Nov, 2011
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 !!
9th Nov, 2011
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 :-)
9th Nov, 2011
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?
4th Nov, 2011
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 :-)
31st Oct, 2011
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
31st Oct, 2011
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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