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Lentil Pumpkin Loaf

 

Ingredients

  • 1 cup canned pumpkin puree
  • 1 cup Diefenbaker Seed Processors lentil puree
  • 1/4 cup North Prairie Gold canola oil
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 tbsp orange zest
  • 1 cup Daybreak Mills all-purpose flour
  • 1 cup Daybreak Mills whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tbsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp Wild Serendipity salt
  • canola oil cooking spray

Directions

Preheat oven to 350°F. In a medium bowl, mix pumpkin and lentil puree, canola oil, eggs, sugar, and orange zest.

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

Spray 9 inch 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.

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