Pumpkin and Cranberry Tea Loaf



  • 200g soft, brown sugar
  • 4 large eggs, separated
  • 200g pumpkin, raw and finely grated
  • 100g Craisins® Original Dried Cranberries
  • 1 orange, zest and juice
  • 100g ground almonds
  • 200g self-raising flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt


Put the oven on to 170C/335F/gas mark 3 and line a 10cm x 20cm loaf tin with baking parchment. Whisk the sugar and egg yolks together for 2 to 3 minutes until light and creamy. Stir in the pumpkin, dried cranberries, orange zest and juice, and almonds. Sift the flour, salt and spices into the mixture. Beat the egg whites until they hold soft peaks, add a little to loosen the mixture, then add the rest gently.

Pour the mixture into the lined tin and bake for about an hour until baked through. Let it cool for 10 minutes in the tin, and then turn on to a wire rack. Slice when it’s completely cool.


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