Pumpkin Polenta Cake recipe

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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

Nutrition Info

285.6 calories
carbohydrate: 46.5 g
cholesterol: 52.7 mg
fat: 7.4 g
fiber: 4.4 g
protein: 9.9 g
saturatedFat: 3.3 g
servingSize: -
sodium: 867 mg
sugar: 17.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.

  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.

  3. Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.

  4. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.

Recipe Yield

1 8-inch baking dish

Recipe Note

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.

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