Pumpkin Bread With Middle Eastern Spices

• 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 puree*
• 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

1. Preheat oven to 350u0b0F (180u0b0C). Sift together the flour, salt, sugar, and baking soda.
2. 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.
3. 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.
4. 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.
5. Can easily double the recipe. If you double -- the recipe makes four small loaves of nice size for gifts.

flour, salt, sugar, baking soda, pumpkin, olive oil, eggs, water, nigella, sugar

Taken from www.epicurious.com/recipes/member/views/pumpkin-bread-with-middle-eastern-spices-52477311 (may not work)