Pumpkin & ginger teabread

Pumpkin & ginger teabread

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(57 ratings)

Prep: 25 mins - 30 mins Cook: 1 hr

Easy

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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Ingredients

  • 175g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g clear honey
  • 1 large egg, beaten
    Eggs

    Egg

    egg

    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)
    Pumpkin

    Pumpkin

    pump-kin

    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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp demerara sugar

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.

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Comments, questions and tips

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whtlh13
29th Oct, 2011
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.
njsdelights
29th Oct, 2011
1.05
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?
krisluvzya
29th Oct, 2011
1.05
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.
clairegiff
29th Oct, 2011
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??!!!
alisonschenkl
27th Oct, 2011
5.05
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.
bblake
25th Oct, 2011
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.
laxtitute
23rd Oct, 2011
1.3
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.
morgarf
10th Oct, 2011
5.05
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!
hinman
9th Oct, 2011
can i make this pumpkin cake with tinned pumpkin
clarerowena
8th Sep, 2011
5.05
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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