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Pumpkin and Ginger Teabread

A community recipe by

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.

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-raising flour
  • 1 tablespoon ground ginger or allspice

Method

Pumpkin and 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
  • Additional Information

    A good way to use up the innards from your carving at halloween.

    A good way to use up the innards from your carving at halloween.

    Tell us what you think