Spiced Pumpkin Tea Loaf
125ml Bertolli Light Tasting Olive Oil
1 egg, lightly beaten
500g butternut squash, peeled and coarsely grated
110g brown sugar
350g self-raising flour
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp mixed spice
2 tbsp Demerara sugar
We used a decorative tin for this recipe, if you do this lightly spray the tin with Bertolli Light in Taste Olive Oil spray and dust the inside with flour, instead of using baking paper
Preheat the oven to 180C (160C fan). Grease and line a 21x11cm loaf tin with baking paper.
Mix the oil, honey and egg and stir in the pumpkin. Add the brown sugar, flour and spices and mix to combine.
Pour into the prepared tin and sprinkle the top with the Demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.