Description
The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with cooked sweet potato or butternut squash instead of pumpkin. Serve warm or cold with savoury or sweet dishes.
Ingredients
- 2 cups canned pumpkin puree
- 2 tablespoons butter, room temperature
- 2 eggs, lightly beaten
- 4 egg whites, lightly beaten
- ½ cup brown sugar
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 cup low-fat plain yogurt
- 2 cups polenta or yellow cornmeal
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
- In a blender or food processor
- blend pumpkin
- butter
- eggs
- and egg whites. Mix in the brown sugar
- baking soda
- salt
- cinnamon
- nutmeg
- and cloves. Blend until smooth
- and transfer to a medium bowl.
- Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
- Bake until a toothpick inserted in the center comes out clean
- about 45 minutes. Cool slightly before slicing.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 9