1 1/4cup(300 mL) cooked or canned lentils, drained & rinsed (see notes)
1/3cup(75 mL) water
1cup(250 mL) canned pumpkin purée (not pumpkin pie filling)
1/4cup(60 mL) canola oil
2eggs
3/4cup(175 mL) granulated sugar
1Tbsp(15 mL) orange zest
1cup(250 mL) all-purpose flour
1cup(250 mL) whole wheat flour
2tsp(10 mL) baking powder
1/2tsp(2 mL) baking soda
1 1/2tsp(7 mL) cinnamon
1/4tsp(1 mL) ground cloves
1/4tsp(1 mL) ground ginger
1/4tsp(1 mL) salt
canola oil cooking spray
Directions
Preheat oven to 350°F (180°C).
Place lentils in a food processor. Add water and blend until smooth and a consistency similar to canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time if more moisture is needed to reach the proper consistency.
In a medium bowl, mix lentil purée, pumpkin, oil, eggs, sugar and orange zest.
In another bowl, combine flours, baking powder and soda, cinnamon, cloves, ginger and salt. Add dry mixture to the pumpkin mixture and stir together.
Spray 9-inch (22 cm) loaf pan with cooking spray. Pour batter into loaf pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes and remove from loaf pan to let cool completely on wire rack.
Notes
A 14 oz (398 mL) can of lentils, drained and rinsed, yields 1 1/4 cups (300 mL) cooked lentils.
You can use 2 tsp (10 mL) pumpkin pie spice instead of the cinnamon, cloves and ginger.
Feel free to add 1/2 cup (125 mL) chocolate chips, chopped raisins or dates to the mix for an added treat! Stir them into the dry ingredients before mixing with the lentil/pumpkin mix.
1 1/4cup(300 mL) cooked or canned lentils, drained & rinsed (see notes)
1/3cup(75 mL) water
1cup(250 mL) canned pumpkin purée (not pumpkin pie filling)
1/4cup(60 mL) canola oil
2eggs
3/4cup(175 mL) granulated sugar
1Tbsp(15 mL) orange zest
1cup(250 mL) all-purpose flour
1cup(250 mL) whole wheat flour
2tsp(10 mL) baking powder
1/2tsp(2 mL) baking soda
1 1/2tsp(7 mL) cinnamon
1/4tsp(1 mL) ground cloves
1/4tsp(1 mL) ground ginger
1/4tsp(1 mL) salt
canola oil cooking spray
1
Preheat oven to 350°F (180°C).
2
Place lentils in a food processor. Add water and blend until smooth and a consistency similar to canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time if more moisture is needed to reach the proper consistency.
3
In a medium bowl, mix lentil purée, pumpkin, oil, eggs, sugar and orange zest.
4
In another bowl, combine flours, baking powder and soda, cinnamon, cloves, ginger and salt. Add dry mixture to the pumpkin mixture and stir together.
5
Spray 9-inch (22 cm) loaf pan with cooking spray. Pour batter into loaf pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes and remove from loaf pan to let cool completely on wire rack.
