Pumpkin Gingerbread

Directions

1. Preheat the oven to 350°F. Put the lentils in a small saucepan and add enough water to cover by an inch; bring to a boil and cook for 12-15 minutes, or until very soft. Drain
2. In the bowl of a food processor, purée the lentils, pumpkin, butter, brown sugar, molasses, eggs, and milk. Pulse until well blended and smooth.
3. In a small bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Add to the food processor and pulse just a few times to incorporate dry into wet. Alternatively, scrape the wet ingredients into a bowl and stir in the dry ingredients. Scrape into a 9x5-inch loaf pan that has been sprayed with nonstick cooking spray.
4. Bake for 50-60 minutes, until springy to the touch. Cool in the pan on a wire rack.