Lentils.org

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Lentils.org

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Pumpkin Gingerbread

Prep Time: 20 Minutes

Total time: 1 Hour 20 Minutes

Servings: 1 loaf (approx 10 slices)

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1/4 cup (60 mL) split red lentils

    1 cup (250 mL) canned pumpkin purée

    1/2 cup (125 mL) butter, melted

    1/2 cup (125 mL) brown sugar

    1/3 cup (75 mL) molasses

    2 large eggs

    1/3 cup (75 mL) milk

    1 1/2 cups (375 mL) all-purpose flour

    1 tsp (5 mL) baking soda

    1 tsp (5 mL) cinnamon

    1 tsp (5 mL) ground ginger

    1/4 tsp (1 mL) nutmeg

    1/4 tsp (1 mL) allspice or pumpkin pie spice

    1/4 tsp (1 mL) salt


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.

Nutritional Information

  • Serving Size: 1 slice
  • Per serving:
  • Calories 270
  • Total Fat 11 g
  • Saturated Fat 6 g
  • Cholesterol 70 mg
  • Carbohydrates 39 g
  • Dietary Fibre 2 g
  • Sugar 20 g
  • Protein 5 g
  • Sodium 210 mg
  • Potassium 214 mg
  • Folate 45 mcg