Pumpkin Ginger Loaf with Red Lentils -the lentils make this supper moist, and a more healthy treat. The honey butter on top is the perfect addition.

This is not quite your regular pumpkin loaf recipe. The addition of
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.
Pumpkin Ginger Loaf with Red Lentils
Ingredients
For the Cinnamon Honey Butter
Instructions
For the Cinnamon Honey Butter
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 343Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 66mgSodium: 307mgCarbohydrates: 33gFiber: 2gSugar: 16gProtein: 5g
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.
You might also like pumpkin waffles recipe here.
Also check out our Caramel Pumpkin Butter recipe here.
You might also enjoy our Pumpkin Blondies recipe here.
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