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

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

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.


* To make lentil purée: 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.