Nothing beats the smell of sweet bread baking. Why not use the beautiful pumpkin to make our Pumpkin and Ginger Teabread? Pumpkins are available in our Farm Shop.
175g Butter, melted
140g Clear Honey
1 Large Egg, beaten
250g Becketts Farm Shop Pumpkin, peeled and coarsely grated (about 500g before peeling and seeding)
100g Light Muscovado Sugar
350g Self-raising Flour
1 tbsp Ground Ginger
2 tbsp Demerara Sugar
1. Preheat the oven to 180C/gas 4/ fan160C. 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, egg and stir in the pumpkin. Then mix in the sugar, flour and ginger.
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