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

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

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

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