pumpkin loaf_front

This delicious autumnal loaf requires no spreading of butter on the top and, if there is any left over, it keeps really well in a tin for about a week.

Preparation 30 minutes
Baking 60 minutes
Serves 10


175g/6oz butter, melted
140g/50z honey
1 large egg, beaten
250g/9oz raw, peeled pumpkin or squash, grated, (about 500g before peeling and seeding)
100g/40z light brown sugar
250g/12oz wholemeal self-raising flour
100g plain self raising flour
1tablespoon ground ginger
1tablespoon demerara sugar, plus 1 tablespoon for sprinkling


Preheat the oven to 180C/Gas 4/ Fan oven 160C. Butter and line the base and two long sides of a 1kg/2lb loaf tin with a strip of baking paper.

Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.

Pour in to the prepared tin and sprinkle the top with 1 tablespoons of demerara sugar.  Bake for around 60 minutes, until risen and golden brown.  Leave in the tin for 5 minute, then turn out and cool on a wire rack.  Sprinkle the warm cake with another tablespoon of demerara sugar.

One Comment
  • Meg October 29, 2012 at 09:35

    This one went down a storm as well. I didn’t have self-raising wholemeal so used a mixture of white self-raising, wholemeal bread flour and the last of a bag of rye flour (with a tsp of baking powder) – it worked out well! You can really taste the honey – it’s a right satisfying afternoon tea loaf!