Pumpkin Bread with Ginger
4 servings
60 minutes
Ginger pumpkin bread is a cozy treat embodying autumn warmth and aromatic spice. This recipe has roots in European culinary tradition, where pumpkin is used in baking to add tenderness and a sweet note. Ginger adds a spicy touch, creating a delightful balance of flavors. The bread is moist, airy, and slightly caramelized thanks to muscovado and honey. Perfect for cozy breakfasts with a cup of fragrant tea or as a dessert with butter. It’s great for cold evenings when you crave something warm and comforting.
1
Preheat the oven to 180 degrees. Grease a bread pan (1.5 kg) with butter and line the sides with strips of baking paper.
- Butter: 175 g
2
Peel the pumpkin and remove the seeds. Grate it on a fine grater (you should get about 250 grams of pumpkin).
- Pumpkin: 500 g
3
In a bowl, mix softened butter, honey, and beaten egg. Then add pumpkin, muscovado sugar, flour, and ginger.
- Butter: 175 g
- Clear (liquid) honey: 140 ml
- Chicken egg: 1 piece
- Pumpkin: 500 g
- Muscovado sugar: 100 g
- Self-raising flour: 350 g
- Ground ginger: 1 tablespoon
4
Mix well and place in the prepared mold. Sprinkle with Demerara sugar on top and bake for 50-60 minutes until done. Remove from the oven and let sit for 5 minutes. Transfer to a plate and slice. Serve with butter.
- Demerara sugar: 2 tablespoons
- Butter: 175 g
