Go Back

Protein Pumpkin Lentil Bread

A nutritious and flavorful loaf that combines lentils and pumpkin for a protein-packed, versatile option suitable for sandwiches or as a side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Lunch, Snack
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large large eggs Provide structure and moisture
  • 1 cup pure pumpkin puree Adds richness and a slight sweetness
  • 2 tablespoons olive oil Healthy fats and moisture
Dry Ingredients
  • 1 cup dry red lentils Soaked for digestibility
  • 1 teaspoon baking soda Provides leavening
  • 1 teaspoon baking powder Works with baking soda for a light texture
  • 1 teaspoon fine sea salt Enhances flavor
  • 1/2 teaspoon ground black pepper Adds a subtle spiciness
Cheeses and Seeds
  • 1/2 cup crumbled feta cheese Provides creaminess and tang
  • 1/2 cup freshly grated cheddar cheese Adds savory richness
  • 1/4 cup raw pumpkin seeds For a crunchy texture

Method
 

Preparation
  1. Preheat your oven to 375 degrees F.
  2. Line a loaf pan with parchment paper.
  3. Drain and blend the soaked lentils in a food processor or blender.
  4. Add the eggs, pumpkin puree, oil, baking soda, baking powder, salt, and black pepper into the processor.
  5. Pulse the mixture until mostly smooth but with some texture.
Mixing
  1. Stir in the feta cheese, cheddar cheese, and pumpkin seeds with a spatula.
  2. Pour the mixture into the prepared loaf pan and evenly distribute.
Baking
  1. Bake in the oven for 45-55 minutes until golden and a toothpick inserted comes out clean.
  2. Allow the bread to cool slightly before slicing.

Notes

This bread can be stored in an airtight container for up to a week in the refrigerator or frozen for up to three months. Reheat slices in a toaster or oven to preserve texture.