Pumpkin Bread


1 3 / 4 cup (430ml) all-purpose flour
1 c. teaspoon (5 ml) baking soda
1 c. teaspoon (5 ml) salt
1 c. teaspoon (5 ml) cinnamon
1 / 2 c. teaspoon (3 ml) nutmeg
1 / 2 cup (125ml) sugar
1 / 2 cup (125ml) Maison Orphée Extra Virgin Olive Oil
2 eggs
1 cup (250 mL) pumpkin puree
1 / 3 cup (80ml) of water

Recipe for our Pumpkin Bread:

Preheat oven to 350oF (180oC). Combine flour, baking soda, salt, cinnamon and nutmeg. Add sugar and mix well. Then mix the oil, eggs, water and pumpkin. Add athe liquid mixture to dry ingredients. Stir to moisten dry ingredients. Pour into 2 greased bread molds by filling them halfway. Bake in oven for 1 hour or until a toothpick comes out clean.

For the pumpkin puree:

Cut the flesh into small cubes of pumpkin. Place the cubes in a saucepan with a little water (2 tablespoons), cover and cook 20 minutes over low heat, stirring occasionally. Remove cover and continue cooking 10 minutes, stirring to thicken. Allow to cool.