Pumpkin bread

0.25 cup olive oil
50 ml water
1.5 cups wholemeal flour
1 teaspoon cinnamon
0.5 cup chopped nuts (e.g. pistachios or pecans)
2 eggs
0.5 teaspoon vanilla essence
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
2 cups grated raw pumpkin

Beat oil, eggs, water and vanilla together. Add to sifted dry ingredients, nuts and pumpkin. Bake in a greased loaf tin for 1 to 1.5 hours in a moderate oven (about 180 degrees Celsius).

This freezes well and is easy to transport, so great for weekday lunches!