Eat the Seasons… October

Pumpkin & Ginger Teabread

This is a wonderful moist cake bread which is best served thickly sliced and buttered with a cup of tea. It is also great for lunchboxes.


  • 175g Butter, melted
  • 140g Clear Honey
  • 1 Large Egg, beaten
  • 250g Raw Pumpkin or Butternut Squash, peeled and coarsely grated (about 500g before peeling and seeding)
  • 1 English Apple, grated
  • 100g Light Muscovado Sugar
  • 350g Self-Raising Flour
  • 1 tbsp Ground Cinnamon or Ginger
  • 2 tbsp Demerara Sugar


  1. Preheat the oven to 1800C/gas 4/fan 1600. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
  2. Mix the butter, honey and egg and stir in the grated apple and the pumpkin or squash. Finally mix in the sugar, flour and cinnamon.
  3. 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.  Serve thickly sliced and buttered.


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