Spiced pumpkin teabread

    1 hour 25 min

    Here’s a delicious, richly coloured teabread that is moist enough to eat without butter. It makes a great addition to a healthy lunchbox, being rich in essential antioxidants, vitamins and minerals.

    9 people made this

    Serves: 12 

    • 340 g (12 oz) peeled pumpkin, diced
    • 150 g (5½ oz) clear honey, plus 2 tsp to glaze
    • 85 g (3 oz) sultanas
    • 150 g (5½ oz) self-raising wholemeal flour
    • 150 g (5½ oz) self-raising white flour
    • 2 tsp ground allspice
    • 150 g (5½ oz) unsalted butter, cut into small pieces
    • 1 tbsp pumpkin seeds

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat the oven to 180ºC (350ºF, gas mark 4). Line a 900 g (2 lb) loaf tin with baking parchment.
    2. Steam the pumpkin flesh, or cook it in just a little boiling water, for 10 minutes or until tender. Drain thoroughly, then mash with a potato masher until smooth. Add the honey and sultanas, and beat well.
    3. Sift the wholemeal and white flours and the allspice into a bowl, tipping in any bran left in the sieve. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
    4. Add the pumpkin mixture and beat well with a wooden spoon until evenly mixed. Tip the mixture into the prepared tin and smooth the surface. Sprinkle with the pumpkin seeds. Bake for 50–60 minutes or until the loaf is well risen, golden brown and firm to the touch.
    5. Allow the loaf to cool in the tin for 10 minutes, then turn it out onto a wire rack. Gently brush with the 2 tsp honey while still warm. This teabread is best served slightly warm, or within a day of making.

    Each slice provides

    A * B1, B6, copper, selenium, zinc

    Some more ideas

    Use butternut squash instead of pumpkin. * For spiced pumpkin muffins, spoon the mixture into 12 paper muffin cases placed in the cups of a deep muffin tray. Sprinkle with the pumpkin seeds and bake for 20–25 minutes or until well risen and golden brown. * To make date and walnut pumpkin loaf, instead of sultanas add 85 g (3 oz) chopped dried dates and 30 g (1 oz) chopped walnuts. Top the loaf with a few walnut halves instead of pumpkin seeds.

    Plus points

    Pumpkin has a high water content, which makes it low in calories – just 15 kcal per 100 g (3½ oz). It provides carbohydrates, potassium, calcium and vitamins A and C. An excellent source of beta-carotene, pumpkin also provides several other antioxidants, including lutein and zeaxanthin. * Steaming the pumpkin helps to preserve its content of water-soluble vitamin C. If you choose to boil it instead, be sure to use the minimum of water.

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    Something else. I made this recipe using dairy free spead instead of butter to make it a great treat for non dairy eaters.  -  25 Oct 2010