Pumpkin and Ginger Teabread

175 g butter, melted
140 g clear honey
1 large egg, beaten
250 g raw peeled pumpkin or butternut squash, coarsely grated
(about 500 g before peeling and seeding)
100 g light muscovado sugar
350 g self-raising flour
1 tbsp ground ginger
2 tbsp demerara sugar

Preheat the oven to 180C/gas4/fan 160C.
Butter a 1.5 kg loaf tin.

Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.

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.

This teabread freezes very well.