Instructions

1. 1

   Heat the oven to 175 °C and grease a loaf tin. Whisk the eggs with the sugar and oil until creamy.

2. 2

   Stir in the pumpkin purée. Combine the flour with the baking powder, cinnamon, nutmeg and a pinch of salt, then fold into the wet mixture.

3. 3

   Pour the batter into the tin and smooth the top. Bake until a wooden skewer comes out clean.

4. 4

   Let the loaf rest briefly in the tin, then turn out and cool completely on a wire rack.