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Recipe by

Lentils.org

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Ginger Pumpkin Loaf

Prep Time: 25 Minutes

Total time: 1 Hours 25 Minutes

Servings: 16

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    ¼ cup (60 mL) split red lentils

    2½ cups (625 mL) all-purpose flour

    1 cup (250 mL) packed brown sugar

    1 tsp (5 mL) cinnamon

    1 tsp (5 mL) ground ginger

    2 tsp (10 mL) baking powder

    1 tsp (5 mL) baking soda

    ¼ tsp (1 mL) salt

    1-14 oz (398 mL) can pumpkin purée

    ½ cup (125 mL) canola oil

    ½ cup (125 mL) buttermilk

    3 large eggs

    2 tsp (10 mL) freshly grated ginger

    1 tsp (5 mL) vanilla extract

    ½ cup (125 mL) chopped walnuts, pecans, or green pumpkin seeds


Directions

  1. Preheat oven to 350°F (180°C). In a small saucepan, cover lentils with water by an inch or two and bring to a boil. Simmer for 10-15 minutes, or until very soft. Drain.
  2. In a large bowl, stir together flour, brown sugar, cinnamon, ginger, baking powder, baking soda, and salt. In food processor bowl combine lentils, pumpkin, oil, buttermilk, eggs, ginger, and vanilla; pulse until well-blended and smooth.
  3. Add wet ingredients to dry along with nuts and stir just until combined. Scrape into a greased large 9x5-inch (22x12.5x7.5-cm) loaf pan and bake for 1 hour, until the top is domed and springy to the touch. Cool on a wire rack.

Nutritional Information

  • Serving Size: 1 slice
  • Per serving:
  • Calories 240
  • Total Fat 11 g
  • Saturated Fat 1 g
  • Cholesterol 35 mg
  • Carbohydrates 32 g
  • Dietary Fibre 2 g
  • Sugar 15 g
  • Protein 5 g
  • Sodium 190 mg
  • Potassium 102 mg
  • Folate 8 mcg