Pumpkin & ginger teabread

400 kcal or less cake of the moment clear honey egg eggs for a crowd ginger halloween honey light muscovado sugar moist muscovado sugar over an hour pumpkin pumpkins teabread

N/A

Cuts into 10 slices

Source

Ingredients

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

Method

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.