It’s the weekend, and I almost never post on the weekend. I’ve been meaning to share this recipe with you all week, but I’ve been busy with life and creating all week, and I thought this might be the perfect inspiration you need to make this pumpkin ginger loaf and enjoy it this week for breakfast.
This is a very yummy loaf. It’s pumpkin-y, and ginge-ry, and so moist. The walnuts add a little crunch. It feels like fall, in all the best ways. And, it makes two loaves, so you can enjoy it twice as long -or freeze one for later. You could make it with walnuts like I did, or try pecans or green pumpkin seeds.
And then, you have to make the honey cinnamon butter -have to.
- 1/4 cup split red lentils
- 2 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 tsp ground ginger
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 14 oz. pumpkin puree
- 1/2 cup canola oil
- 1/2 buttermilk
- 3 eggs
- 2 tsp freshly gated ginger
- 1 tsp vanilla
- 1/2 cup chopped walnuts (or pecans or green pumpkin seeds)
- 1/2 lb soft butter
- 1/2 tsp cinnamon
- 3 tbsp honey
- In a small pan, cover lentils with about 2 inches of water, and bring to a boil. Simmer 15 -20 minutes until they are soft and drain.
- In a large bowl, stir together the flour, brown sugar, cinnamon, ground ginger, baking powder, baking soda, and salt.
- In a food processor, combine the lentils, pumpkin, oil, buttermilk, eggs, fresh ginger, and vanilla, and process until well blended and smooth.
- Add the wet ingredients to the dry, along with the nuts, and stir to combine.
- Bake in two greased loaf pans at 350 degrees, for about 45 minutes, or until a toothpick inserted into the middle comes out dry.
- Combine soft butter, cinnamon, and honey in a stand mixer and beat on high until well combined, and light and fluffy.
I didn’t get a chance to freeze the second loaf yet. Every time I make it, we eat it before I can manage to put one away for later.
With homemade pumpkin ginger loaf, life really is a party.