Pumpkin & Ginger Loaf

Pumpkin and Ginger Loaf

This is such a simple, satisfying and flavourful cake, its very moist and will keep well for a few days in an airtight container. It can be gussied up with icing and bits and bobs or it can be served warm and plain.

Its great with a cup of tea or a scoop of ice-cream for dessert.

175g melted butter

500g cooked mashed pumpkin

1/2 cup brown sugar

1/3 cup honey or golden syrup

1 egg

1tbs ground ginger

1tsp mixed spice

2 1/3 cups self raising flour

2tbs chopped glace ginger

Preheat the oven to 180c.

Grease a 21x11cm loaf tin.

Pour the cooled melted butter into a mixing bowl and add the cooled mashed pumpkin, sugar, honey or golden syrup and egg and then beat until quite smooth.

Sift the ground ginger and flour into the bowl and stir to combine, then stir in the glace ginger.

Pour the mixture into the tin and bake for 50-55 minutes.

Cool in the tin for 5 minutes before turning out onto a wire rack.

I glazed the loaf with lemon icing and candied citrus peel but cream cheese icing would be delicious with chopped glace ginger or pumpkin seeds would also be yummy. You could even serve it plain with a slick of butter.