whole wheat flour
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!
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
Potassium: 152.5 mg