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Lentil Pumpkin Loaf

Makes 12 servings

Cooking Time: 60 min

Ingredients

1 cup canned pumpkin puree 250 ml
1 cup lentil puree* 250 ml
1/4 cup canola oil 60 ml
2  eggs 2 
3/4 cup granulated sugar 175 ml
1 Tbsp orange zest 15 ml
1 cup all-purpose flour 250 ml
1 cup whole wheat flour 250 ml
2 tsp baking powder 10 ml
1/2 tsp baking soda 2 ml
1/2 Tbsp cinnamon 7 ml
1/4 tsp ground cloves 1 ml
1/4 tsp ground ginger 1 ml
1/4 tsp salt 1 ml
  canola oil cooking spray  

Instructions

Step 1
Preheat oven to 350° F (180° C). In a medium bowl, mix pumpkin and lentil puree, canola oil, eggs, sugar, and orange zest.

Step 2
In another bowl, combine flours, baking powder and soda, cloves, ginger, and salt. Add dry mixture to pumpkin mixture and stir together.

Step 3
Spray 9 inch (22 cm) loaf pan with canola oil cooking spray. Pour batter into loaf pan. Bake loaf for 1 hour or until toothpick inserted in centre comes out clean. Cool for 10 minutes and remove from loaf pan to let cool completely on wire rack. Cut into 12 slices.

Tips

*Lentil Puree: Place cooked lentils into the bowl of a food processor.  For every cup (250 mL) of cooked lentils, add 1/4 cup (60 mL) water. Blend until smooth.  Lentil puree has a similar consistency to canned pumpkin.  Add additional water 1 Tbsp (15 mL) at a time if more moisture is needed. Store in a refrigerator for up to 3 to 4 days, or freeze for up to 6 months.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 slice
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 190
Fat / Lipides 6 g
Saturated / saturés 0.5 g
+ Trans / trans
Cholesterol / Cholestérol 30 mg
Sodium / Sodium 210 mg
Carbohydrates / Glucides 32 g
Fiber / Fibres 4 g
Sugars / Sucres 14 g
Protein Protéines 5 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Recipe provided by Canadian Lentils.

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