Pumpkin bread
1h 30m

Ingredients
- 175g butter melted
- 140g clear honey
- 1 large egg beaten
- 250g raw peeled pumpkin or butternut squash coarsely grated
- 100g light muscovado sugar
- 350g self-raising flour
- 1 tbsp ground ginger
- 2 tbsp demerara sugar
Instructions
3 steps
- 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.
50 min
Progress
0 / 3 steps
Nutrition
Per serving
Calories
351cal
Protein
4.0g
Carbs
52.0g
Fat
15.0g

