Ginger Pumpkin Loaf

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.