Protein Pumpkin Lentil Bread
Our high protein pumpkin lentil bread is the perfect moist and tender recipe to cozy up with this fall and winter. Made with all healthy ingredients.
Ingredients
- 1 2/3 cups dry red lentils, soaked for 1 hour
- 3 large eggs, room temperature
- 1 cup pure pumpkin puree
- 1/3 cup olive oil or avocado oil
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp ground black pepper
- 8 oz crumbled feta cheese
- 1/4 cup raw pumpkin seeds
- 4 ozs freshly grated cheddar cheese
Instructions
- Preheat your oven to 375 degrees f.
- Line a loaf pan with parchment paper.
- Drain your soaked lentils and place them in a food processor or blender.
- Add the eggs, pumpkin puree, oil, baking soda, baking powder, salt, and pepper.
- Pulse until combined and mostly smooth.
- Add the feta cheese, cheddar, and pumpkin seeds then stir to incorporate everything with a spatula.
- Transfer your batter to the parchment lined loaf pan and bake in your preheated oven for 45-55 minutes or just until golden on top and a toothpick inserted in the center comes out clean.
- Serve as a sandwich or with your favorite soup, stew, or chili. It's really great hot out of the oven or toasted.
Nutrition
Calories: 224kcal, Carbohydrates: 18g, Protein: 11g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 58mg, Sodium: 414mg, Fiber: 8g, Sugar: 1g, Calcium: 142mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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