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Pumpkin Loaf Servings: 14 Lentils are grown in Zone 1 and 2. To find out more information, flip to page 34. INGREDIENTS 1 1/4 cup (300 mL) cooked lentils or a 14 oz (398 mL) can no salt added lentils, drained and rinsed 1/3 cup (75 mL) water 1 cup (250 mL) canned pumpkin puree 1/4 cup (60 mL) canola oil 2 eggs 3/4 cup (175 mL) granulated sugar 1 Tbsp (15 mL) orange zest 1 cup (250 mL) all-purpose flour 1 cup (250 mL) whole wheat flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) baking soda 1 1/2 tsp (7 mL) cinnamon 1/4 tsp (1 mL) ground cloves 1/4 tsp (1 mL) ground ginger 1/4 tsp (1 mL) salt Canola oil cooking spray DIRECTIONS 1. Preheat oven to 350˚F (180˚C). 2. Place lentils in a food processor. Add water and blend until smooth and a consistency similar to canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time if more moisture is needed to reach the proper consistency. 3. In a medium bowl, mix lentil puree, pumpkin, oil, eggs, sugar and orange zest. 4. In another bowl, combine flours, baking powder and soda, cinnamon, cloves, ginger and salt. Add dry mixture to pumpkin mixture and stir together. 5. Spray 9 inch (22 cm) loaf pan with cooking spray. Pour batter into loaf pan. Bake loaf 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. NUTRIENTS Per Serving (1slice or 1/14 recipe) 180 Calories, 5 g Fat, 1 g Saturated Fat, 28 mg Cholesterol, 29 g Carbohydrates, 3 g Fibre, 12 g Sugar, 5 g Protein, 126 mg Sodium, 151 mg Potassium, 77 mcg Folate, 38 mg Calcium, 2 mg Iron TIPS To get 1 1/4 cup (300 mL) cooked lentils, combine 1/2 cup (125 mL) dry lentils with 1 1/2 cups (375 mL) water in a medium saucepan, bring to a boil then simmer for 5-20 minutes until tender. Add water as needed to keep the lentils covered. Once cooked, rinse under cool water. Set aside to cool before adding to recipe. 32 | Cooking with Pulses | Baking & Desserts

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