Pumpkin loaf

Last year we grew our first ever pumpkins, a grand total of two. I kept the seeds from those pumpkins, planted them in the garden last spring, and have harvested more than twenty this autumn! Here are the remaining pumpkins:

We've eaten a couple ourselves, and have given several others away to friends ... and the to tradies who built our new kitchen ;-)

Today I made a pumpkin loaf for lunch. A really simple recipe.

0.25 cup olive oil
2 eggs
0.5 teaspoon vanilla essence
1.5 cups wholemeal flour
1 teaspoon baking powder
0.5 teaspoon baking soda
1 teaspoon cinnamon
0.5 cup chopped nuts or pepitas (optional)
2 cups pumpkin, chopped and microwaved (or steamed) until soft

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

Slather on some butter for a delicious yet nutritious lunch. Freeze any leftovers for yet more lunches.