Pumpkin and Ginger Tea Bread

Pumpkin and Ginger Tea Bread

Serves  10

This recipe has had a bit of a revamp with some shiny new photos and  a Thermomix conversion. However, this loaf is as lovely as ever! It’s so simple to make, deliciously moist and it freezes well too! Is it time for tea?

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

  1.  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.
  2.  Combine the butter, honey and egg in  a large bowl.
  3. Stir in pumpkin, brown sugar, flour and ginger.
  4.  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.
  5. Stand in the  pan for 5 minutes, then turn out onto a wire rack to cool.
  6.   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

  1.  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.
  2. Grate  pumpkin for 7 seconds on speed 5. Set aside.
  3. 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,
  4.  Add honey and egg to TM bowl and mix for 5 seconds  on speed 4.
  5. 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
  6.  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.
  7. Stand in pan for 5 mintues, then turn out onto a wire rack to cool.
  8.  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.

Pumpkin and Ginger Tea Bread