pumpkin and ginger tea bread

pumpkin and ginger tea bread

Ingredients
100g yogurt
75g oil
140g clear honey
1 large egg, beaten
250g raw peeled pumpkin/butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
100g light brown sugar/more honey
350g self-raising flour
1 tbsp ground ginger
2 tbsp brown sugar

Method
Preheat the oven to 180C/fan 160C. Line the base and sides of a 1.5kg loaf tin with a strip of baking paper.
Mix the oil, yogurt, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
Pour into the prepared tin and sprinkle the top with 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. Serve thickly sliced and buttered.

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