Lentil Pumpkin Loaf

Lentil Pumpkin Loaf

Health Rating
Prep Cook Ready in Servings
15 min 1 h 1 h 15 min 12
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Ingredients


2 tsp Baking powder
1/2 tsp Baking soda
1/4 cup Canola oil
1/2 tbsp Cinnamon
2 medium egg Egg
3/4 tbsp Granulated sugar
1/4 tsp Ground cloves
1/4 tsp Ginger, ground
1 cup Lentil puree (canned or homemade)
3 spray (about 1/3 second) Olive oil cooking spray
1 tbsp Orange peel (zest)
1 cup Pumpkin, canned
1/4 tsp Salt
1 cup All-purpose white flour
1 cup Wheat flour, whole wheat

Instructions


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.

Nutrition Facts

Per Portion

Calories 171  
Calories from fat 57  
Calories from saturated fat 6.7  
Total Fat 6.3  g
Saturated Fat 0.7  g
Trans Fat 0.1  g
Polyunsaturated Fat 1.7  g
Monounsaturated Fat 3.5  g
Cholesterol 28.3  mg
Sodium 116  mg
Potassium 224  mg
Total Carbohydrate 23.0  g
Dietary Fiber 2.9  g
Sugars 1.7  g
Protein 5.5  g

Dietary servings

Per Portion


Grain 1.1
Meat Alternative 0.2
Vegetables 0.5

Energy sources


Pygal 54% 467.197216575 204.834018583 34% 295.997972047 220.371673176 13% 345.374167696 114.370512607 54% 34% 13% Carbohydrates Fat Protein
Recipe from: Cookspiration
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