Pumpkin Polenta Cake

Pumpkin Polenta Cake

10 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Recipe by  SASHENKA

“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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Adjust Servings

Original recipe yields 1 8-inch baking dish



  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.

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Reviews (10)

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Roxanne Oberlin Rutkowski

Roxanne Oberlin Rutkowski

Used mashed fresh sweet potatoes instead of pumpkin and cut cloves back to 1/2 tsp. Absolutely loved this!



This recipe is actually a good jumping-off point. I adjusted a few things... reduced the salt/baking soda by half, and added 1/2 c Splenda for some extra sweetness. I didnt have all the individual spices on hand, so I just used pumpkin pie spice (1 1/2 tsp). I didn't use store-bought polenta, but instead made my own homemade. And while I had to let it bake for longer than 45 mins (total time of 1 1/2 hours), it was a fantastic flavor and really great for my low-calorie/low-fat lifestyle. I can see a lot of things to do with this recipe, but it is a great start. Thanks for sharing your idea! Jules



The problem with this recipe isn't the baking soda or salt it's the cloves. Decrease the cloves or change it to pumpkin pie spice (2 t) instead of the other spices, and it's GREAT!!!! You can change the sugar to Splenda or fructose, change the yogurt to fat free yogurt or sour cream, and this recipe fits the weight watchers core plan! Very good, moist pumpkin corn bread!

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Amount Per Serving (9 total)

  • Calories
  • 286 cal
  • 14%
  • Fat
  • 7.4 g
  • 11%
  • Carbs
  • 46.5 g
  • 15%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 867 mg
  • 35%

Based on a 2,000 calorie diet



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Pumpkin Zucchini Bread/ Cake


next recipe:

Holiday Pumpkin Cake with Rum-Cream Cheese Glaze