Pumpkin Bread
This moist pumpkin bread makes the perfect Autumn or Winter treat. Serve it thickly sliced with butter or maple syrup.
Category: Cake
Source: www.bbcgoodfood.com
Equipment
| Mixing bowl | |
| Loaf tin |
Ingredients
| Butter | |
| Honey | |
| Egg | |
| Pumpkin | |
| Sugar | |
| Flour | |
| Baking powder | |
| Ground ginger | |
| Sugar |
Instructions
Preheat the oven to 180°C/gas 4/ fan 160°C. Butter and line the base and two long sides of a loaf tin with a strip of baking paper.
Mix the butter, honey and egg. Peel, seed and coarsely grate the pumpkin or squash and stir in. Then mix in the sugar, flour, baking powder and ginger.
Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack.
Nutrition
| Serving size: | 281.9 |
| Energy: | 882.8 |
| Ratio: | 3.1 |
| Carbohydrate: | 127.0 |
| Fat: | 36.9 |
| Protein: | 12.4 |
| Saturated fat: | 22.5 |
| Sodium: | 461.3 |
| Sugar: | 61.7 |