Lentil Pumpkin Loaf Featured

Lentil Pumpkin Loaf


For 12 Serving(s)


  • 250 ml canned pumkin puree
  • 250 ml lentil puree*
  • 60 ml canola oil
  • 2 eggs
  • 175 ml granulated sugar
  • 15 ml orange zest
  • 250 ml all-purpose flour
  • 250 ml whole wheat flour
  • 10 ml baking powder
  • 2 ml baking soda
  • 7 ml cinnamon
  • 1 ml ground cloves
  • 1 ml ground ginger
  • 1 canola oil cooking spray


1. Preheat oven to 350˚F (180˚C). In a medium bowl, mix pumpkin and lentil puree, canola oil, eggs, sugar, and orange zest.

2. In another bowl, combine flours, baking powder and soda, cinnamon, cloves, ginger, and salt. Add dry mixture to pumpkin mixture and stir together.

3. Spray 9 inch (22 cm) loaf pan with canola oil 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. Cut into 12 slices.

Recipe notes

Lentil Purée: In a food processor, place cooked lentils (or rinsed and drained canned). For every cup (250 mL) of cooked lentils, add ¼ cup (60 mL) water. Blend until smooth. Lentil puree has a similar consistency to canned pumpkin. Add additional water 1 tablespoon (15 mL) at a time if more moisture is needed. Store in the refrigerator for up to 3 to 4 days, or freeze for up to 6 months.