Ingredients
1 1/2 cups (200g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (240 ml) pumpkin purée*
1/2 cup (120 ml) olive oil or canola oil
2 eggs, beaten
1/4 cup water
3 tsp mixed toasted and ground: nigella, cumin, sesame and coriander seeds
1 Tbs spoon sugar
Preparation
Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
Mix the pumpkin, oil, eggs, 1/4 cup of water, and 1.5 tsps of spice mixture together, then combine with the dry ingredients, but do not mix too thoroughly.
Pour into a well-buttered 9x5x3 inch loaf pan. Combine extra Tbsp sugar and remaining 1.5 tsp seed mix. Sprinkle on top of loaf.
Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Can easily double the recipe. If you double – the recipe makes four small loaves of nice size for gifts.
