Pumpkin & Ginger Teabread

A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea

• Cooking Time Prep 25 mins - 30 mins
  Cook 1 hr
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  351

• Protein

  4g

• Carbs

  52g

• Fat

  15g

• Saturates

  9g

• Fibre

  1g

• Sugar

  24g

• Salt

  0.69g

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

Directions

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.

Categories: Cakes & Baking, Events, Vegetables