Cinnamon ice cream
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Pumpkin bread
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Cuts into 10 slices
Skip to ingredients
- 175g buttermelted
- 140g clear honey
- 1 large eggbeaten
- 250g raw peeled pumpkinor butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
- 100g light muscovado sugar
- 350g self-raising flour
- 1 tbsp ground ginger
- 2 tbsp demerara sugar
Nutrition: per serving
- kcal351
- fat15g
- saturates9g
- carbs52g
- sugars24g
- fibre1g
- protein4g
- salt0.69glow
Method
step 1
Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
step 2
Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
step 3
Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.
