Hot honey pumpkin bread

Method

1. 1

   Heat the oven to 180C/160C fan/gas 4. Butter and line a 1.5kg loaf tin with baking parchment.

2. 2

   Mix the butter with the hot honey, sugar and egg in a large bowl. Stir in the grated pumpkin, then mix in the flour, baking powder and cinnamon.

3. 3

   Tip the mixture into the prepared loaf tin and level the top. Bake for 45-50 mins until risen and golden brown. Drizzle the top with 1 tsp hot honey. Leave in the tin to cool for 10 mins, then turn out onto a wire rack.

4. 4

   Serve thickly sliced while still warm with butter or crème fraîche and more hot honey, or leave to cool completely and toast the slices to serve in the same way. Will keep for several days in a cool place. You can slice when cool and freeze, then defrost when needed.

Nutrition

calories

437 calories

fatContent

19 grams fat

fiberContent

3 grams fiber

sugarContent

26 grams sugar

sodiumContent

0.96 milligram of sodium

proteinContent

6 grams protein

carbohydrateContent

59 grams carbohydrates

saturatedFatContent

12 grams saturated fat

Indicative values from the source, for the original recipe.

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