Rating: 4 stars 3.9
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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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Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
9
Yield:
1 8-inch baking dish
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

286 calories; protein 9.9g; carbohydrates 46.5g; fat 7.4g; cholesterol 52.7mg; sodium 867mg. Full Nutrition
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