Pumpkin bread

Make this moist, cake-like pumpkin bread for a seasonal treat. Best served thickly sliced with butter or a drizzle of maple syrup, and a cup of tea.

(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”inline”,”index”:”1″,”searchTerm”:null,”fullSearchTerm”:null}));Advertisement

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

(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”below-ingredients”,”index”:1,”searchTerm”:null,”fullSearchTerm”:null}));

STEP 1
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.
STEP 2
Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
STEP 3
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.