Sweet pumpkin loaf

Recipe by:

Michelle Darmody

This robust, sweet and textured pumpkin loaf with a hint of ginger for added autumnal warmth is delicious with a pot of tea

Sweet pumpkin loaf

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 160°C and line a 1lb loaf tin with parchment.

  2. Mix the egg, melted butter, and honey. Stir in sugar, flour, powdered ginger, and crystalised ginger, and the pumpkin. The mixture might be a little stiff but stir until well combined.

  3. Scoop into your prepared loaf tin and bake for 45 minutes. Cover it with tin foil and bake for a further 15 minutes or until a skewer comes out clean.

Ingredients

  • 1 egg, lightly beaten

  • 175g butter, melted

  • 110g honey

  • 100g muscovado sugar

  • 350g self-raising flour

  • 1 tbs powdered ginger

  • 250g raw grated pumpkin — you can peel and deseed it and then put it into a food processor, you should have 250g to put into the recipe rather than that amount before you start to peel

  • 30g crystalised ginger, sliced

Method

  1. Preheat your oven to 160°C and line a 1lb loaf tin with parchment.

  2. Mix the egg, melted butter, and honey. Stir in sugar, flour, powdered ginger, and crystalised ginger, and the pumpkin. The mixture might be a little stiff but stir until well combined.

  3. Scoop into your prepared loaf tin and bake for 45 minutes. Cover it with tin foil and bake for a further 15 minutes or until a skewer comes out clean.