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Pumpkin & ginger teabread

Pumpkin & ginger teabread

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A star rating of 4.3 out of 5.71 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal351
fat15g
saturates9g
carbs52g
sugars24g
fibre1g
protein4g
low insalt0.69g
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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

Method

  • STEP 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.

  • STEP 2

    Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2002

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Overall rating

A star rating of 4.3 out of 5.71 ratings
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