River Cottage Pumpkin Tea Loaf

It *might* end up being River Cottage Week here at Katie180 ~ ! In all honesty, I had planned on baking and blogging this recipe last week, before I saw notification of Hugh’s appearance on the River Cottage Facebook page.

And what a serendipitous piece of planning that was because I got to bake my cake and then see Hugh <3

You’ll love this loaf, it has NO butter or oil in it owing to the moisture of the grated pumpkin and the binding power of the egg whites.

It means it’s even easier to justify slapping on the butter when you plop down with a slice and a cuppa T.

Mmmm. Butter.

Mmmm. Butter.

Look, it’s a bit fiddly: you gotta grate pumpkin, grind almonds, zest lemon and separate eggs. Then there’s gentle folding of egg whites at the end to test your patience (gentle folding always tests my patience anyways) but it’s worth it. I’d advise making it when little people aren’t hopping about the place ~ I dunno about you but trying out new and more involved recipes when SP is wanting to “help” me in the kitchen is NOT my idea of a baking good time.

Great pumpkin!

Great pumpkin!

Grind your own almonds, it's fresher, better.

Grind your own almonds, it’s fresher, better.

I actually just hand squeeze lemons cos I can't be arsed washing a juicer.

I actually just hand squeeze lemons cos I can’t be arsed washing a juicer.

I was quite tempted to hack off a big ol’ wedge and lovingly wrap it up to give to Hugh when I saw him, but I chickened out.

Instead I lovingly share it with you!

Pumpkin and Sultana Loaf

Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes


  • 150g brown sugar
  • 4 Large eggs (separated)
  • 200g pumpkin (grated)
  • 1 lemon (zested and juice squeezed)
  • 100g sultanas (or raisins, cranberries or the like)
  • 100g ground almonds
  • 200g self raising flour
  • 1 pinch sea salt
  • 1 teaspoon cinnamon


Step 1
Preheat oven to 170C. Grease and line a loaf pan.
Step 2
Pre-grind almonds, zest and juice lemon and grate pumpkin.
Step 3
Separate eggs and mix yolks with sugar until pale and creamy.
Step 4
Gently stir in pumpkin, lemon zest and juice, sultanas and ground almonds.
Step 5
Sift over the flour, salt and cinnamon and fold them in with a metal spoon.
Step 6
Whisk the egg whites into stiff peaks, then mix a tablespoon through the pumpkin batter to loosen it up a little.
Step 7
As gently as you can, fold through the remaining egg whites.
Step 8
Transfer into the loaf pan and bake for one hour.
Step 9
Mmmm. Butter.
Allow to cool in the tin before removing onto a cooling rack, slice thickly and slather with butter. You know you want to!

~Yours slapping on the butter, K180, x






  1. mmm happy days. sounds gorgeous. as fiddly as it may seem (although not the end of fiddly world) looks like it’d be more than worth it.

    PS you should have given him a slice – he’d love your guts for that – prob more than sick of restaurant food and aching for some home cooked grub.

    • Katie180 says:

      Lisa, poor Hugh he looked bewildered when I stepped up to have my book signed – and I was the FIRST in line. It was a packed room and I think he was tired.

      But a true gentleman who bore the brunt of the fame he’s (I think incidentally) carved out for himself. I ate two big slices of pumpkin loaf today, toasted with butter. Mmmm.

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