Pumpkin and Raisin Loaf

Preparation time: 20 minutes

Cooking time: 60 minutes

Number of servings: 12

Carbon Footprint (per serving): 0.14 kgCO2e

Recipe submitted by: Hubbub's #PumpkinRescue Campaign & FoodWise Autumn Toolkit (Hubbub)

Ingredients

100g light brown sugar.
4 eggs, separated.
200g grated raw pumpkin or squash flesh.
Finely grated zest and juice of 1 lemon.
100g raisins.
100g ground almonds.
200g self-raising flour.
Pinch of salt.
1 teaspoon cinnamon.
½ teaspoon nutmeg.

Method

Preheat the oven to 170C/gas 3 and line a loaf tin with a base measurement roughly 10 x 20cm.
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.
Combine the flour, salt and spices and sift these in, then fold them in.
Beat the egg whites until they hold soft 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.
Tip into the prepared tin and level the top. Bake for about 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes in the tin then transfer to a wire rack to cool completely before slicing. Enjoy!

Download Recipe Card

Equipment

Access to oven + oven gloves.
Loaf tin / baking tray (10 x 20cm).
Greaseproof paper.
Electric whisk, manual whisk or fork.
Teaspoon or teaspoon measurer.
Tablespoon or tablespoon measurer.
Weighing scales.
Grater.
Chopping board.
Sharp knife.
Large mixing bowl.
Skewer or knife (for testing readiness).

Considering Carbon Footprint

Carbon footprint (per serving): 0.14 kgCO2e. This is the same as making 7 mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

More Useful Information

If you like carrot cake then you’ll love this tasty pumpkin cake! This recipe was kindly donated to the #PumpkinRescue campaign by Hugh Fearnley-Whittingstall and the River Cottage team. It can be found in River Cottage Veg Everyday, by Hugh Fearnley-Whittingstall, published by Bloomsbury. Hungry for more? Check out this treasure trove of pumpkin recipes from Hubub and the FoodWise Autumn Toolkit.

Return to Recipe Hub

Submit a Recipe