Pumpkin and raisin tea loaf from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • dyanarose on October 22, 2023

    very nice tea loaf. Instead of raw pumpkin, I used homemade pumpkin puree that was well cooked and drained, To compensate for the reduced moisture I used less ground almond.

  • 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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