Pumpkin & Ginger Teabread

A community recipe by andyroo

Not tested or verified by Nigella.com

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Introduction

Nice and spicy, could reduce the spice if you wish. Lovely with a cuppa.

Ingredients

Serves: Serve 10

Metric Cups

175 grams butter (melted)
140 grams clear honey
1 egg
250 grams pumpkin or squash (grated)
100 grams soft light brown sugar
350 grams self-raising flour
1 tablespoon ground ginger or allspice

6⅙ ounces butter (melted)
4⅞ ounces clear honey
1 egg
8⅚ ounces pumpkin or squash (grated)
3½ ounces soft light brown sugar
12⅜ ounces self-rising flour
1 tablespoon ground ginger or allspice

Method

Pumpkin & Ginger Teabread is a community recipe submitted by andyroo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180 C and butter and line a 1Kg/2lb loaf tin.
Mix butter, honey and egg, stir in the pumpkin then add the sugar flour and ginger/spice.
Pour into loaf tin. Bake for 50-60 mins, until risen and golden.
Leave to cool in the tin for 5 minutes before turning out on a cooling rack.

Preheat oven to 180 C and butter and line a 1Kg/2lb loaf tin.
Mix butter, honey and egg, stir in the pumpkin then add the sugar flour and ginger/spice.
Pour into loaf tin. Bake for 50-60 mins, until risen and golden.
Leave to cool in the tin for 5 minutes before turning out on a cooling rack.