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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
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
Step 2
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.
Step 3
Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
Step 4
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 286 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat3g | 17% |
| Cholesterol53mg | 18% |
| Sodium867mg | 38% |
| Total Carbohydrate47g | 17% |
| Dietary Fiber4g | 16% |
| Total Sugars18g | |
| Protein10g | |
| Vitamin C13mg | 67% |
| Calcium149mg | 11% |
| Iron4mg | 24% |
| Potassium238mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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