Ginger Pumpkin Loaf – Lentils.org

Ingredients

• ¼ cup (60 mL) split red lentils
• 2½ cups (625 mL) all-purpose flour
• 1 cup (250 mL) packed brown sugar
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) ground ginger
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• ¼ tsp (1 mL) salt
• 1-14 oz (398 mL) can pumpkin purée
• ½ cup (125 mL) canola oil
• ½ cup (125 mL) buttermilk
• 3 large eggs
• 2 tsp (10 mL) freshly grated ginger
• 1 tsp (5 mL) vanilla extract
• ½ cup (125 mL) chopped walnuts, pecans, or green pumpkin seeds