PUMPKIN & GINGER TEABREAD
A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea
Provided by Mary Cadogan
Categories Dessert, Snack
Time 1h30m
Yield Cuts into 10 slices
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 351 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
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