Pumpkin and Raisin Tea Loaf


200g light muscovado sugar

4 large eggs, separated

200g finely grated raw squash flesh

Finely grated zest and juice of 1 lemon

100g raisins

100g ground almonds

200g self-raising flour

Pinch of salt

1 tsp ground cinnamon

Generous grating of fresh nutmeg



  1. Heat the oven to 170C/335F/gas mark 3 and line a 10cm x 20cm loaf tin with baking parchment.
  2. Use an electric whisk to beat the sugar and egg yolks for two to three minutes, until pale and creamy.
  3. Lightly stir in the pumpkin, lemon zest and juice, raisins and almonds.
  4. Combine the flour, salt and spices, sift these in, then fold them in.
  5. Beat the egg whites until they hold soft peaks.
  6. Beat a heaped tablespoonful of egg white into the batter to loosen it, then fold in the rest as gently as you can.
  7. Tip into the prepared tin and level the top. Bake for about an hour, until a skewer comes out clean. Leave to cool for 10 minutes in the tin, than transfer to a wire rack to cool completely before slicing.

You can find the original recipe here on  The Guardian