Lentil Pumpkin Loaf from Canadian Lentils
Prep Time: 10 minutes
Cooking time: 60 minutes
Serves 12
Ingredients:
• 1 cup (250 mL) canned pumpkin puree
• 1 cup (250 mL) lentil puree*
• ¼ cup (60 mL) canola oil
• 2 eggs
• ¾ 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
• ½ tsp (2 mL) baking soda
• ½ tbsp (7 mL) cinnamon
• ¼ tsp (1 mL) ground cloves
• ¼ tsp (1 mL) ground ginger
• ¼ tsp (1 mL) salt
• canola oil cooking spray
Instructions:
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
Preheat grill to 350 °F (180 °C).
In a medium bowl, mix pumpkin and lentil puree, canola oil, eggs, sugar, and orange zest.
In a separate bowl, mix together flours, baking powder, baking soda, cinnamon, cloves, ginger and salt.
Add dry ingredients to wet and stir until just combined. Do not overmix.
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.
Nutritional Info per 1 slice
• Energy: 190 Calories
• Protein: 5 g
• Carbohydrate: 32 g
• Fat: 6 g
• Fiber: 4 g
• Sodium: 210 mg
• Cholesterol: 30 mg
• Sugars: 14 g
