recipe. Spiced pumpkin teabread

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Recipe from: All Recipes co uk
Language: English
Persons: 12
Preparation time: 1 hour 25 mins
Nutrition: 240kcal
Tags: Sweet and Fruity Breads, elevenses


Preheat the oven to 180ºC (350ºF, gas mark 4). Line a 900 g (2 lb) loaf tin with baking parchment.
Steam the pumpkin flesh, or cook it in just a little boiling water, for 10 minutes or until tender. Drain thoroughly, then mash with a potato masher until smooth. Add the honey and sultanas, and beat well.
Sift the wholemeal and white flours and the allspice into a bowl, tipping in any bran left in the sieve. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the pumpkin mixture and beat well with a wooden spoon until evenly mixed. Tip the mixture into the prepared tin and smooth the surface. Sprinkle with the pumpkin seeds. Bake for 50-60 minutes or until the loaf is well risen, golden brown and firm to the touch.
Allow the loaf to cool in the tin for 10 minutes, then turn it out onto a wire rack. Gently brush with the 2 tsp honey while still warm. This teabread is best served slightly warm, or within a day of making.


  • 340 g (12 oz) peeled pumpkin, diced
  • 150 g (5½ oz) clear honey, plus 2 tsp to glaze
  • 85 g (3 oz) sultanas
  • 150 g (5½ oz) self-raising wholemeal flour
  • 150 g (5½ oz) self-raising white flour
  • 2 tsp ground allspice
  • 150 g (5½ oz) unsalted butter, cut into small pieces
  • 1 tbsp pumpkin seeds

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