Ginger Pumpkin Loaf –

Ginger Pumpkin Loaf

  By lentilsorg    

July 13, 2015

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  • Prep: 25 Minutes
  • Cook: 1 Hour
  • 25 Minutes

    1 Hour

    1 Hour 25 Minutes

  • Yields: 16


  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.


¼ cup (60 mL) split red lentils

2½ cups (625 mL) all-purpose flour

1 cup (250 mL) packed brown sugar

1 tsp (5 mL) cinnamon

1 tsp (5 mL) ground ginger

2 tsp (10 mL) baking powder

1 tsp (5 mL) baking soda

¼ tsp (1 mL) salt

1-14 oz (398 mL) can pumpkin purée

½ cup (125 mL) canola oil

½ cup (125 mL) buttermilk

3 large eggs

2 tsp (10 mL) freshly grated ginger

1 tsp (5 mL) vanilla extract

½ cup (125 mL) chopped walnuts, pecans, or green pumpkin seeds


Nutrition Facts

Serving Size1 slice
Sodium190 mg
Potassium102 mg
Protein5 g
Cholesterol35 mg
Sugar15 g
Total Fat11 g
Saturated Fat1 g
Total Carbohydrates32 g
Dietary Fiber2 g