Pumpkin and ginger tea bread

recipe-image-legacy-id-1075495_11We’re really enjoying trying out all of these autumn recipes, and we’re sure that you are too! So today, we’ve a got a gorgeously spiced tea bread that is perfect for warming you up on a chilly afternoon. It is also the perfect way to use up any pumpkin guts that may have from carving Halloween pumpkins!

Ingredients

  • 175g unsalted butter, melted
  • 140g clear honey or golden syrup
  • 1 large egg, beaten
  • 250g raw peeled pumpkin or butternut squash, coarsely grated
  • 100g light muscovado sugar
  • 350g self-raising flour
  • 1 tablespoon ground ginger or freshly chopped ginger
  • 2 tablespoons demerara sugar

Method

  1. Preheat your oven to 180c/160c fan/gas mark 4. Grease and line the base and two long sides of a 1.5kg loaf tin with greaseproof paper.
  2. In a large bowl, mix together your melted butter, honey or golden syrup, and the beaten egg. Once these have been combined, mix in your grated pumpkin or squash. (If you have a setting on your food processor that grates, you can use that to make the grating process easier. However, if you just blend your pumpkin or squash to avoid grating, you’ll find that the bread won’t cook evenly and it will be too wet.)
  3. Add your muscovado sugar, flour and ginger to the mixture and stir them in.
  4. Pour your bread mixture into the prepared tin and sprinkle the top with demerara sugar.
  5. Bake the bread for around 50-60 minutes, or until risen and golden. If you find that the centre still looks uncooked, you can cover the tin with foil and check every 10 minutes. Once removed from the oven, leave it in the tin to cool for 5 minutes, then turn out on to a wire rack to cool completely.

This bread is beautifully soft and slightly moist, so it great for serving up warm. You can also add a swipe of butter to it for ultimate decadence! This would be great for elevenses, afternoon tea, lunchboxes, or just for enjoying with a cuppa while you put your feet up.

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