Lentil Pumpkin Loaf

15 75 157
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 12
Lentil Pumpkin Loaf
Health Highlights


2 tsp Baking powder
1/2 tsp Baking soda
1/4 cup Canola oil
1/2 tbsp Cinnamon
2 medium 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


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 157
Calories from fat 54
Calories from saturated fat 6.2
Total Fat 6.0 g
Saturated Fat 0.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 3.3 g
Cholesterol 32 mg
Sodium 116 mg
Potassium 212 mg
Total Carbohydrate 21.8 g
Dietary Fiber 2.7 g
Sugars 1.7 g
Protein 5.3 g

Dietary servings

Per Portion

Grain 1.0
Meat Alternative 0.2
Vegetables 0.5

Energy sources


Meal Type(s)