This lovely, soft, sunflower yellow bread/cake was devoured by everyone from little Nathan (aged 9 months) to my Dad (aged 59) with gusto and relish. I baked two in a row, it was so good!
175gm butter, melted
140gm honey
1 egg, beaten
250gm raw grated pumpkin/butternut squash
100gm light brown sugar
350gm self raising flour
1tbs ground ginger
2tbs demarara sugar
Pre-heat oven to 180°. Grease or line a loaf tin. Mix the butter, honey and egg, and stir in the grated pumpkin/squash. Then mix in sugar, flour and ginger.
Pour in the prepared tin and sprinkle the top with the demarara sugar. Bake for 50-60 minutes, until golden brown.
Serve thickly sliced (mine was so soft it fell apart when I tried to slice it!), buttered if you like. Gorgeous still warm from the oven, but still bloody good the next day - and believe me, it won't last beyond that!
Friday, June 17, 2011
Subscribe to:
Post Comments (Atom)
Posts
1 comment:
Guess who has a lot of pumpkins and now has a new way to use them.
Thankyou for sharing your lovely recipes
Post a Comment