Recipe: Pumpkin & ginger teabread

Pop a slice of this cake in your lunchbox, or enjoy with a cup of tea

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

  

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

  NUTRITION PER SERVING: 351 kcalories, protein 4g, carbohydrate 52g, fat 15 g, saturated fat 9g, fibre 1g, sugar 24g, salt 0.69 g

source:bbcgoodfood.com