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Pumpkin and Ginger Teabread

Pumpkin and Ginger Teabread
Serves: cuts into 10 slices Ready In: 90 mins

Ingredient

  • 175g butter, melted
  • 140g clear honey
  • 1 large egg, beaten
  • 250g raw peeled pumpkin, or butternut squash, coarsely grated (about 500g before peeling and seeding)
  • 100g brown sugar
  • 350g self-raising flour
  • 1 tbsp ground ginger
  • 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.