Pumpkin & ginger teabread

Pumpkin & ginger teabread

  • 1
  • 2
  • 3
  • 4
  • 5
(68 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 a dairy product made from separating whole milk or cream into fat and…

  • 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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Nov, 2019
Cooked it for nearly 2 hours and it's still uncooked in the middle. :-( The flavour is good though....might have to to eat the edges and throw the middle away. Such a waste of food.
19th Jul, 2017
This is absolutely gorgeous! I followed the recipe exactly (except for maybe the cooking time - I didn't actually time how long I had it in for but was probably around 50mins) and it turned out perfectly. I had some while it was still warm and didn't feel it needed any butter. The flavour of the squash, honey and ginger is amazing. I will definitely be making this again!
jenclews's picture
12th May, 2017
This is gorgeous. I reduced the amount of honey by 30g, and added a grating of fresh ginger to the mix. It's quite a solid lump of ingredients to mix, but otherwise is a doddle to make if you have a food processor to grate the pumpkin. I baked mine in a lined straight sided 1kg bread tin and it took exactly 50 minutes to bake....delicious smothered with butter and accompanied by a cup of tea!
14th Nov, 2016
I tried this recipe to use up some of the 5kg of pumpkin we had left! Experienced some of the problems that others did with the soggy centre. But as it was such a hit with all of my very picky family, I'll be trying this again but think I'll reduce the quantity of wet ingredients, and try a longer cooking time with foil as otgers have recommended.I've got plenty of pumpkin left so will keep trying and report back if successful!
6th Nov, 2016
I love this recipe, it has a gentle pumpkin flavor and after a few days the honey gives it it a sweet edge. I did have to bake it for a bit longer than it says, but I just covered it in foil so that it wouldn't burn. I didn't serve it with butter so I made some orange flavored water icing instead and it was delicious! I didn't use all the ginger either as my family aren't too keen on ginger so I only put 1 tsp in!
sparkles242's picture
19th May, 2016
i made this and did have a loaf tin and made mini muffin size cakes not sure how long they took to cook but the where delicious....am about to make a batch again but with glace ginger instead of the ground ginger.....mmmmmm
20th Oct, 2015
Absolutely gorgeous! I used butternut squash, otherwise I didn't change anything. Baked according to instructions and its perfect! Not as nice as a carrot cake, or a tea brack but still delicious.
18th Oct, 2015
This is absolutely divine. Totally worth the RSI from grating! I also added some finely chopped crystallised ginger and have made pumpkin schmear to go on it. I can't recommend this autumnal bake highly enough. I found that 50 minutes in the oven was perfect.
15th Oct, 2015
I have just made this for the first time and it has turned out perfectly. I covered it with foil halfway through cooking and cooked it for 60minutes. Just had a buttered slice and it was delicious. I think that I will put some chopped stem ginger in with the next one I make......but then I like ginger.
25th Aug, 2015
Not sure why it turned out wrong for so many ppl...sure it took longer than stated but not too long plus its always better to check with a skewer yourself...I think I should have kept it in just 5 mins extra...otherwise it was utterly delicious didn't need the butter tasted great by itself...would def make it again...loved the unusual combination and a great way of using up a glut of pumpkin or leftover butternut squash


Paxos Girl
17th Oct, 2019
I have been given a tin of pumpkin puree - could I substitute it for the grated pumpkin?
goodfoodteam's picture
21st Oct, 2019
Thanks for your question. Unfortunately this will change the proportions of the cake but if you're stuck with what to do with the tin, take a look at this feature: https://www.bbcgoodfood.com/howto/guide/pumpkin-puree-recipe-ideas
4th Oct, 2015
As many others have commented, this recipe took much longer to bake than suggested. To avoid burnt edges and a liquid middle, I tied a folded layer of parchment around the outside of the tin with string to stop the outside. I also put foil over the top after baking for 60 mins to stop the top from burning. In total, I baked it for 1hr 20mins. I'm pleased to say it turned out very well and so wanted to recommend this to others.
Want to receive regular food and recipe web notifications from us?