Pumpkin & Ginger Teabread

From the BBC GoodFood website


175g butter, melted
140g clear honey
1 large egg, beaten
250g raw peeled pumpkin, or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
100g light muscovado sugar
350g self-raising flour
1 tbsp ground ginger
2 tbsp demerara sugar


  • 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