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Pumpkin Loaf Servings: 14 slices 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 purée 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 * 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. DIRECTIONS 1. Preheat oven to 350˚F (180˚C). 2. Place lentils in a food processor. Add the water and blend until smooth and the consistency of 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 purée, 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 5 x 9-inch (13 x 23 cm) loaf pan with cooking spray. Pour batter into pan. Bake loaf for 1 hour or until a toothpick inserted in center comes out clean. Cool for ten minutes and remove from loaf pan to let cool completely on wire rack. NUTRIENTS Per Serving (1slice) 180 Calories, 5 g Fat, 1 g Saturated Fat, 28 mg Cholesterol, 29 g Carbohydrate, 3 g Fibre, 12 g Sugar, 5 g Protein, 126 mg Sodium, 151 mg Potassium, 77 mcg Folate, 2 mg Iron Breads & Biscuits | 13

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