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.
Prep:25 mins – 30 mins
Cuts into 10 slices
175g butter, melted140g clear honey1 large egg, beaten250g raw peeled pumpkin, or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)100g light muscovado sugar350g self-raising flour1 tbsp ground ginger2 tbsp demerara sugar
STEP 1Preheat 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 2Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.STEP 3Pour 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.
