The Halloween celebrations have begun,
which means it’s time for some pumpkin fun!
Why not have a go at baking pumpkin and ginger bread,
we’ve put together the perfect recipe and it’s just waiting to be read!
Treat family and friends this Autumn to some delicious homemade pumpkin and ginger teabread. I don’t know about you, but pumpkin bread is always the first autumnal recipe I want to do as soon as September hits! Probably because it’s by far one of the easiest seasonal treats you can make!😂 Fancy whipping up a loaf of your own? It’s great for lunchboxes or with a cup of tea!
Simply follow our insanely easy pumpkin and teabread recipe below!
175g butter, melted
140g clear honey
1 large egg, beaten
250g raw peeled pumpkin, or butternut squash,
coarsely grated (about 500g/1lb2oz before peeling and seeding)
100g light muscovado sugar
350g self-raising flour
1tbsp 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. Next, mix the butter, honey and egg and stir in the pumpkin or squash. Once you’ve done this, then mix in the sugar, flour and ginger.
3. Pour into the prepared and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until it has risen and golden brown. Leave in the tin for 5 minutes, then turn out and leave to cool!
❕ Serve thick slices and buttered ❕
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