Lovely Pumpkin and Raisin Loaf

AuthorFoodWise Leeds
DifficultyBeginner

This simple tasty pumpkin loaf is a great way to use the scrapings from your pumpkin carving! Makes 12 sumptuous slices.

This recipe was kindly donated to the #PumpkinRescue campaign by Hugh Fearnley-Whittingstall

Yields1 Serving

 200 g muscovado or light brown sugar
 4 large eggs
 200 g grated or finely chopped raw pumpkin flesh
 zest and juice of a lemon
 100 g raisins or sultanas
 100 g ground almonds
 200 g self-raising flour
 1 pinch of salt
 1 tsp ground cinnamon
 ½ tsp ground or freshly grated nutmeg

1

METHOD
1. Preheat the oven to 170C/gas 3 and line a loaf tin, measuring
roughly 10 x 20cm
2. Use an electric whisk to beat the sugar and egg yolks together
for 2-3 minutes until pale and creamy. Lightly stir in the grated
pumpkin, lemon zest and juice, raisins and almonds.
3. Combine the flour, salt and spices, and sift these in. Don’t stir,
but fold the batter gently together. This is important to keep air
in the cake.
4. Beat the egg whites until they can hold soft mountain peaks. Beat
a heaped tablespoonful of egg white into the cake batter to loosen
it a little, then fold in the rest as lightly as you can.
5. Tip into the prepared tin and level the top. Bake for about 1 hour
or until a fork or knife inserted into the centre comes out clean.
6. Leave to cool for 10 minutes in the tin then transfer to a wire rack
to cool completely before slicing.

Ingredients

 200 g muscovado or light brown sugar
 4 large eggs
 200 g grated or finely chopped raw pumpkin flesh
 zest and juice of a lemon
 100 g raisins or sultanas
 100 g ground almonds
 200 g self-raising flour
 1 pinch of salt
 1 tsp ground cinnamon
 ½ tsp ground or freshly grated nutmeg

Directions

1

METHOD
1. Preheat the oven to 170C/gas 3 and line a loaf tin, measuring
roughly 10 x 20cm
2. Use an electric whisk to beat the sugar and egg yolks together
for 2-3 minutes until pale and creamy. Lightly stir in the grated
pumpkin, lemon zest and juice, raisins and almonds.
3. Combine the flour, salt and spices, and sift these in. Don’t stir,
but fold the batter gently together. This is important to keep air
in the cake.
4. Beat the egg whites until they can hold soft mountain peaks. Beat
a heaped tablespoonful of egg white into the cake batter to loosen
it a little, then fold in the rest as lightly as you can.
5. Tip into the prepared tin and level the top. Bake for about 1 hour
or until a fork or knife inserted into the centre comes out clean.
6. Leave to cool for 10 minutes in the tin then transfer to a wire rack
to cool completely before slicing.

Lovely Pumpkin and Raisin Loaf

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