Europe & Middle East
Latin America & Caribbean
Please enter your information below to join the Fanberry Club
Sign in to the Fanberry Club
Thank you for joining the Fanberry Club
Your password has been reset successfully
Thank you, instructions to reset your password has been sent to your email.
A confirmation email has been sent to the email address you used to register your account.
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.
Write a Review
Your recipe rating has been submitted successfully.
The recipe has been shared.
These are cookies that are required for the operation of the website. They include, for example, cookies that enable you to log into parts of the website. If you block these cookies, then these functions and services will unfortunately not work for you. We won’t even be able to save your preferences about cookies.
These cookies allow us to count visits and traffic sources so we can measure and improve the performance of our site. They help us to know which pages are the most and least popular and see how visitors move around the site. All information these cookies collect is aggregated and therefore anonymous. If you do not allow these cookies we will not know when you have visited our site, and will not be able to monitor its performance.