Pumpkin, Honey and Cinnamon Loaf

A tea bread from Mary Cadogan in BBC Good Food. It is best eaten on the day it is made but can be stored in a tin for up to 3 days.

Pumpkin, Honey and Cinnamon Loaf
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Pumpkin, Honey and Cinnamon Loaf
Print Recipe
  1. Preheat the oven to 180 C, Gas 4. Grease and line a 2 lb loaf tin.
  2. Mix together the butter, honey and egg. Stir in the pumpkin and add the sugar.
  3. Sift in the flour and cinnamon, tipping the contents of the sieve into the bowl too.
  4. Pour the mixture into the tin and smooth the top.
  5. Bake for about 45 minutes until risen, browned and firm. Cool in the tin for 5 minutes. Turn out and remove the paper then leave to cool on a wire rack.
  6. Spead with butter and serve for tea.
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