Pumpkin and raisin tea loaf from River Cottage Veg: 200 Inspired Vegetable Recipes (page 394) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • ricki on August 24, 2017

    Very fruity, and surprisingly sweet from all the raisins, but in the final analysis not worth all the effort and cleanup.

  • Zosia on October 21, 2014

    Really very nice loaf, surprisingly fruity in flavour with the spices taking a back seat to the lemon, raisins and squash. With no added fat, the loaf was sturdy but still quite moist. I used cake & pastry flour, 1-3/4 tsp baking powder and 1/2 tsp table to make up the weight of the self-raising flour.

  • saladdays on August 04, 2012

    Made this using courgettes (zucchini) as suggested in the recipe variation. Quite a lengthy recipe as it needs beaten egg whites but looks and tastes excellent. The egg whites beaten in mean that it contains no fat so it is less calorific than most cakes and teabreads.

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