Line a 9 x 5 loaf pan with parchment, leaving an overhang over each end
Put all ingredients in a large bowl and beat with a spoon until smooth.
Spread batter in prepared pan
Bake in center of oven 50-60 minutes, or until center is firm
Cool in pan on a rack
Remove cooled loaf from pan by loosening the sides with a knife, then using the parchment overhangs to lift out.
Slice and serve
You may be tempted to cut right into this loaf while it's still hot, but try to have patience and allow it it cool first. It will slice much more nicely, and believe it or not, it will taste best when cooled. Keep in fridge for up to 4 days, or freeze