Pumpkin and raisin loaf recipe


Make the most of seasonal pumpkins (or squash) with this fragrant bake, perfect to enjoy with a cup of tea.


  Metric  Cups  Imperial 

  • 200 g light muscovado sugar
  • 4 large eggs, separated
  • 200 g finely grated raw pumpkin or squash flesh
  • 1 lemon, juice and finely grated zest
  • 100 g raisins
  • 100 g ground almonds
  • 200 g self-raising flour
  • 1 tsp ground cinnamon
  • 1 generous grating of nutmeg
  • 1 pinch salt
  • Cuisine: British
  • Recipe Type: Baking
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 60 mins
  • Serves: 4


  1. Preheat the oven to 170°C/340°F/gas mark 3 and line a loaf tin, measuring roughly 10 x 20cm (4 x 8in).
  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 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.
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