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▾فـخـ≋آْمــُـٌــٌهـہ
▾فـخـ≋آْمــُـٌــٌهـہ
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Region: TR
Thursday 10 September 2026 08:56:14 GMT
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Pumpkin & Ginger Teabread Recipe -COOKING WITH BRIGHT EYES Ingredients: 175g butter, melted 140g clear honey 1 large egg, beaten 250g raw peeled pumpkin or butternut squash, coarsely grated 100g light muscovado sugar 350g self-raising flour 1 tbsp ground ginger 2 tbsp demerara sugar Instructions: Preheat oven to 180C/160C fan/gas 4. Line a 1.5kg loaf tin with baking paper. Mix butter, honey, and egg. Stir in pumpkin or squash. Add sugar, flour, and ginger. Mix well. Pour into tin, sprinkle with demerara sugar. Bake for 50-60 minutes until golden. Cool for 5 minutes in the tin, then turn out onto a wire rack.
Pumpkin & Ginger Teabread Recipe -COOKING WITH BRIGHT EYES Ingredients: 175g butter, melted 140g clear honey 1 large egg, beaten 250g raw peeled pumpkin or butternut squash, coarsely grated 100g light muscovado sugar 350g self-raising flour 1 tbsp ground ginger 2 tbsp demerara sugar Instructions: Preheat oven to 180C/160C fan/gas 4. Line a 1.5kg loaf tin with baking paper. Mix butter, honey, and egg. Stir in pumpkin or squash. Add sugar, flour, and ginger. Mix well. Pour into tin, sprinkle with demerara sugar. Bake for 50-60 minutes until golden. Cool for 5 minutes in the tin, then turn out onto a wire rack.

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