Pumpkin Polenta Cake

3.9
(11)

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.

1
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hrs 10 mins
Servings:
9
Yield:
1 8-inch baking dish

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

  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.

Nutrition Facts (per serving)

286 Calories
7g Fat
47g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 286
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 17%
Cholesterol 53mg 18%
Sodium 867mg 38%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 16%
Total Sugars 18g
Protein 10g
Vitamin C 13mg 67%
Calcium 149mg 11%
Iron 4mg 24%
Potassium 238mg 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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