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Back to Fall 2013 PNN Articles

Pumpkin Loaf


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

Here’s an easy recipe for a delicious pumpkin loaf with boosted fibre and protein courtesy of the addition of lentils. Nothing beats a warm, aromatic pumpkin loaf on a cool autumn day... Can’t you smell it already?

1 cup (250 ml) canned pumpkin
1 cup (250 ml) lentil purée*
¼ cup (50 ml) canola oil
2 eggs
¾ cup (175 ml) granulated sugar
1 tbsp (15 ml) orange rind
1 cup (250 ml) all-purpose flour
1 cup (250 ml) whole wheat flour
2 tsp (10 ml) baking powder
1 ½ tsp (7 ml) cinnamon
½ tsp (2 ml) baking soda
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) ground ginger
pinch (1 ml) salt

  1. MIX pumpkin, lentil purée, canola oil, eggs and sugar in a medium bowl. Stir in orange rind.
  2. COMBINE flours, baking powder and soda, cinnamon, cloves, ginger and salt.
  3. ADD dry ingredients into pumpkin mixture and stir well together.
  4. POUR batter into a 9” loaf pan coated with nonstick spray or parchment paper.
  5. BAKE loaf at 350ºF (180ºC) for 1 hour or until a toothpick inserted in centre comes out clean.
  6. COOL for ten minutes and remove from loaf pan and let cool completely on wire rack.

*Lentil Purée: Rinse and drain a 19-ounce can of lentils. Place in food processor, add ¼ cup hot water, and purée 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 purée for your next batch!