Pumpkin Polenta Cake

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.

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.

Per Serving: 286 calories; protein 9.9g; carbohydrates 46.5g; fat 7.4g; cholesterol 52.7mg; sodium 867mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.