Name: Pumpkin Ginger Loaf with Red Lentils
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 2
Ingredients: 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

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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.

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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.

Yield: 2 loaves

Pumpkin Ginger Loaf with Red Lentils

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Ingredients

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)

For the Cinnamon Honey Butter

1/2 lb soft butter
1/2 tsp cinnamon
3 tbsp honey

Instructions

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.

For the Cinnamon Honey Butter

Combine soft butter, cinnamon, and honey in a stand mixer and beat on high until well combined, and light and fluffy.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 343Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 66mgSodium: 307mgCarbohydrates: 33gFiber: 2gSugar: 16gProtein: 5g