Pumpkin Gingerbread – Lentils.org

Pumpkin Gingerbread

  By lentilsorg      

July 17, 2015

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This loaf brings the nutrition of lentils together with all our favourite flavours of the season!

  • Prep: 20 Minutes
  • Cook: 1 Hour
  • 20 Minutes

    1 Hour

    1 Hour 20 Minutes

  • Yields: 1 loaf (approx 10 slices)


  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.


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


Nutrition Facts

Serving Size1 slice
Sodium210 mg
Potassium214 mg
Protein5 g
Cholesterol70 mg
Sugar20 g
Total Fat11 g
Saturated Fat6 g
Total Carbohydrates39 g
Dietary Fiber2 g