6 oz butter or margarine, melted
5 oz clear honey
1 egg, beaten
12 oz pumpkin flesh, grated
4 oz dark muscovado sugar
12 oz self raising wholewheat flour
2 tsp ground cinnamon


Preheat oven to 180C Gas 4. Grease and baseline a 2lb loaf tin.

Mix together the butter or margarine, honey and egg. Stir in the pumpkin and add the sugar.Sift in the flour and cinnamon, tipping the contents of the sieve into the bowl too.

Pour the mixture into the tin and smooth the top. Bake for 45 minutes until risen, browned and firm.Cool in the tin for 5 minutes. Turn out and remove the paper. Leave to cool on a wire rack.

Spread with butter and serve for tea. It is best eaten on the day its made but can be stored in a tin for up to 3 days.