a delicious richly coloured teabread that is moist enough to eat without butter. A great addition to a healthy lunchbox as it is rich in essential anti-oxidants, minerals and vitamins.

350 gms pumpkin, peeled and diced
150 gms unsalted butter
150 gms wholewheat flour
150 gms self-raising flour
1   tablespoon pumpkin seeds
100 gms sultanas
150 gms honey 
2 tsp allspice powder
1 teaspoon baking powder

Place the pumpkin pieces in a glass dish with a little water and cover. Microwave it for 5 minutes or till tender. Mash the pumpkin and add the honey to it. Add the sultanas too. Mix both the flours with the allspice and sift. Do not throw away what cannot be sifted......simply add it back.  Next rub in the butter  into the flour till it resembles breadcrumbs. Pour in the pumpkin mixture and mix well with a wooden spoon. Grease a loaf tin and sprinkle with a little flour. Pour in the mixture and level the surface.Sprinkle the seeds on top and bake at Gas Mark 4 or 180C.When  it is golden brown and firm to the touch it is done. Switch off the oven and leave for a few minutes then remove, cool and turn out. If served when slightly warm it tastes best but will keep for a day or two in the refrigerator.

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