Food & Health

Pumpkin Loaf

Serving Size: 1 Slice (1/14 of loaf)
Makes: 14 slices

Source of: Iron, Zinc, Thiamin, Riboflavin, Niacin
Good Source of: Fibre, Folate
Excellent Source of: Vitamin A
Vegetarian

Ingredients

250 ml
canned pumpkin
1 cup
250 ml
lentil puree*
1 cup
50 ml
canola oil
1/4 cup
2
eggs
2
175 ml
granulated sugar
3/4 cup
15 ml
orange rind
1 tbsp
250 ml
all-purpose flour
1 cup
250 ml
whole wheat flour
1 cup
10 ml
baking powder
2 tsp
7 ml
cinnamon
1 1/2 tsp
2 ml
baking soda
1/2 tsp
1 ml
ground cloves
1/4 tsp
1 ml
ground ginger
1/4 tsp
1 ml
salt
pinch


Directions

MIX pumpkin, lentil puree, canola oil, eggs and sugar in a medium bowl. Stir in orange rind.

COMBINE flours, baking powder and soda, cinnamon, cloves, ginger and salt.

ADD dry ingredients into pumpkin mixture and stir well together.

POUR batter into a 9" loaf pan coated with nonstick spray or parchment paper.

BAKE loaf at 350ºF (180ºC) for 1 hour or until a toothpick inserted in centre comes out clean.

COOL for ten minutes and remove from loaf pan to let cool completely on wire rack.

*Lentil Puree: Rinse and drain a 19-ounce can of lentils. Place in food processor, add ¼ cup hot water, and puree until the mixture is very smooth, adding more water in small amounts to reach desired consistency, similar to baby food, about 5 minutes. Scrape down sides of the bowl as needed. Refrigerate or freeze unused lentil puree for your next batch!

Nutrition Facts

Based on a serving of 1 Slice (1/14 of loaf)

Energy: 181 calories
Protein: 4.7 g
Fat: 5.24 g
Saturated Fat: 0.6 g
Cholesterol: 26.6 mg
Carbohydrates: 30 g
10%
Fibre: 2.7 g
11%
Sodium: 120 mg
5%
Potassium: 152.5 mg
Vitamin C: 1.1 mg
2%
Folate: 52.5 mcg
24%
Calcium: 37.6 mg
3%
Iron: 1.75 mg
10%
Calories from Fat:
26%





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