- Cook Time: 25 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 351
- Carbohydrate Content: 52g
- Fat Content: 15g
- Fiber Content: 1g
- Protein Content: 4g
- Saturated Fat Content: 9g
- Sodium Content: 0.69g
- Sugar Content: 24g
Pumpkin & ginger teabread Recipe
Pumpkin & ginger teabread is a Halloween cake recipe for 4 - 8 people, takes only 20 mins; recipe has butter, clear honey and egg.
Ingredients
- Egg - 1 large egg, beaten
- Butter - 175g butter, melted
- Ginger - 1 tbsp ground ginger
- Self Raising Flour - 350g self-raising flour
- Pumpkin - 250g raw peeled pumpkin, or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
- Clear Honey - 140g clear honey
- Light Muscovado Sugar - 100g light muscovado sugar
- Demerara Sugar - 2 tbsp demerara sugar
Instructions
- 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.
- Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
- 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.