Make this moist, cake-like pumpkin bread for a seasonal deal with. Greatest served thickly sliced with butter or a drizzle of maple syrup, and a cup of tea.

• Preparation and cooking time
  • Prep:25 minutes – 30 minutes
  • Prepare dinner:1 hr
• Straightforward
• Cuts into 10 slices

• Freezable

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Elements

• 175g butter, melted
• 140g clear honey
• 1 giant egg, crushed
• 250g uncooked peeled pumpkin, or butternut squash, coarsely grated (about 500g/1lb 2oz earlier than peeling and seeding)
• 100g gentle muscovado sugar
• 350g self-raising flour
• 1 tbsp floor ginger
• 2 tbsp demerara sugar

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Methodology

• STEP 1

  Preheat the oven to 180C/gasoline 4/ fan 160C. Butter and line the bottom and two lengthy sides of a 1.5kg loaf tin with a strip of baking paper.

• STEP 2

  Combine the butter, honey and egg and stir within the pumpkin or squash. Then combine within the sugar, flour and ginger.

• STEP 3

  Pour into the ready tin and sprinkle the highest with the demerara sugar. Bake for 50-60 minutes, till risen and golden brown. Go away within the tin for five minutes, then end up and funky on a wire rack. Serve thickly sliced and buttered.