Serves 10
For something slightly different this Halloween, you might want to try this lightly spiced Pumpkin and Ginger Tea Bread.
Since I came to live in Australia, I’ve developed a big love affair with the humble pumpkin. I love cooking with it and I especially love baking with it. If you don’t believe me, check out the recipes for my Pumpkin Passion Cupcakes, Pumpkin and Date Cake and Pumpkin, Apple and Oat Cake. I really do think pumpkin is yumkin!
Of course, this loaf is no exception! It’s simple to make, deliciously moist and it freezes well too. It goes great with a cuppa! Let’s put the kettle on!
Do you love pumpkin too? What’s your favourite baking ingredient?
Ingredients – Traditional
175g butter, melted
1/3 cup (120g) honey
1 egg, beaten lightly
500g pumpkin, peeled, coarsely grated
1/2 cup (110g) brown sugar
2 ½ cups (350g) self-raising flour
1 tablespoon ginger
2 tablespoons Demerara sugar
Butter. to serve (optional)
How to – Traditional
- Preheat oven to 180 C / 160 C fan-forced. Grease and line base and sides of a large loaf pan with baking paper, extending it over the long sides of the pan for handles.
- Combine the butter, honey and egg in a large bowl.
- Stir in pumpkin, brown sugar, flour and ginger.
- Pour the mixture into the prepared pan and smooth the surface. Sprinkle the top with Demerara sugar. Bake for 50 – 55 minutes, until a skewer inserted into the centre comes out clean.
- Stand in the pan for 5 minutes, then turn out onto a wire rack to cool.
- Serve the loaf sliced, spread with butter, if desired.
Ingredients – Thermomix
175g butter
120g runny honey
1 egg
500g pumpkin
110g brown sugar
350g self-raising flour
1 tablespoon ginger
2 tablespoons Demerara sugar
Butter. to serve (optional)
How to – Thermomix
- Preheat oven to 180 C / 160 C fan-forced. Grease and line base and sides of a large loaf pan with baking paper, extending it over long sides of pan for handles.
- Grate pumpkin for 7 seconds on speed 5. Set aside.
- Melt butter for 3 minutes at 60 degrees on speed 1. Check that butter has melted and allow to cool for a couple of minutes,
- Add honey and egg to TM bowl and mix for 5 seconds on speed 4.
- Add pumpkin, brown sugar, flour and ginger and mix for 10 seconds on reverse speed 4 using the spatula to assist. Scrape down sides and repeat, mixing for another 10 seconds on reverse speed 4 using the spatula to assist
- Use the spatula to transfer mixture into the prepared pan and smooth the surface. Sprinkle the top with Demerara sugar and bake for 50 – 55 minutes, until a skewer inserted into the centre comes out clean.
- Stand in pan for 5 mintues, then turn out onto a wire rack to cool.
- Serve the loaf sliced, spread with butter, if desired.
Other info
Preparation time: 25 minutes Cooking time: 55 minutes
Tips!
- This cake can be made up to 2 days ahead. Store in an airtight container in a cool, dark place.
- To freeze, wrap in baking paper and plastic wrap. Label, date and freeze for up to 2 months. Thaw in the fridge overnight.
