Ursula C.
My husband said it's the best bread I've made.
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Pumpkin and Lentil Vegan Bread
A vegan pumpkin lentil bread inspired by a 100-year-old grandmother's recipe. Eggless loaf with walnuts, pumpkin seeds and psyllium, fully flour-free.
4.3(4 reviews)
0 min prep / 45 min total
140 kcal
5.5g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 250 gpumpkin
- 350 mlwater
- 1 tspcoriander
- 25 mlolive oil
- salt
a little
- 160 gred lentils
- 30 graisins
- 50 gwalnuts
- 40 gpumpkin seeds
- 1 tspbaking powder
- 1 tbspapple cider vinegar
- 40 gpsyllium husk
Instructions
Blend pumpkin with water and coriander into a puree (about 300 ml)
Mix the puree with olive oil and salt
Add red lentils, raisins, walnuts and pumpkin seeds
Stir in baking powder, apple cider vinegar and psyllium
Grease a loaf pan with vegetable oil
Transfer the dough and sprinkle with coriander
Bake at 190 C for 40-
Rate This Recipe
4 reviews
Page 1 of 1, 4 reviews
Sigrid H.
My daughter asked for the recipe.
Renate P.
Good flavor. Takes longer in my oven — about 55 minutes instead of 45. Plan ahead.
Edeltraud W.
The lentil base gives good flavor but the crumb stays a bit wet even when fully baked. Let it cool completely — at least 30 minutes — before you slice it, otherwise it tears instead of cutting cleanly.
