It's that time of year again - the leaves are falling from the trees and making the garden look untidy, the clocks go back and suddenly it's getting dark way too early. Then all of a sudden it's Halloween and Christmas is hiding just around the corner. Even if you're not into the full-on American-style trick or treating or such like, I still think it's quite fun to pick up a couple of pumpkins and get creative with a carving knife. But what to do with that big bowl of discarded pumpkin innards? Well if, like me, you're not so keen on pumpkin or squash in savoury dishes then I can wholeheartedly recommend this cake as a great alternative for using up those leftovers.
I found this recipe for Pumpkin and Ginger Teabread in an edition of Good Food Magazine some years ago and I've made it every autumn since. The pumpkin makes the cake lovely and moist, the ginger provides a gentle background warmth and the sugar sprinkled on top adds a contrasting crunch. Perfect for afternoon tea by the fire!
The recipe can be found here.