Pumpkin Loaf
Full of flavour and protein, this loaf makes a great snack for lunch boxes or afterschool.
- Pulse
- Lentils
- Prep Time
- 10 minutes
- Cook Time
- 60 minutes
- Makes
- 1 loaf (14 slices)
Nutrition
- Serving Size 1 slice or 1/14 recipe
- Calories 180
- Fat 5 g
- Saturated Fat 1 g
- Cholesterol 28 mg
- Carbohydrate 29 g
- Fibre 3 g
- Sugars 12 g
- Protein 5 g
- Sodium 126 mg
- Potassium 151 mg
- Folate 77 mcg
- Iron 2 mg
Ingredients
- 1 can (14 oz/398 mL) no-salt-added lentils, drained & rinsed (yields 1 1/4 cups/300 mL cooked lentils)
- 1/3 cup (75 mL) water
- 1 cup (250 mL) canned pumpkin purée (not pumpkin pie filling)
- 1/4 cup (60 mL) canola oil
- 2 eggs
- 3/4 cup (175 mL) granulated sugar
- 1 Tbsp (15 mL) orange zest
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1 1/2 tsp (7 mL) cinnamon
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) ground ginger
- 1/4 tsp (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 centre comes out clean. Cool for 10 minutes and remove from loaf pan to let cool completely on wire rack.
Tips
- 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!
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