|Pumpkin and Ginger Teabread
175 g butter, melted
Preheat the oven to 180C/gas4/fan 160C.
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.
Serve thickly sliced and buttered.
This teabread freezes very well.
From Monika, based on a recipe from the BBC Good Food Magazine.