Preheat oven to 400°F (200°C). In large bowl, whisk together flour, cornmeal, baking powder, baking soda, ½ tsp (2 mL) ginger, cinnamon and salt. In medium bowl, whisk together eggs, milk, pumpkin puree, brown sugar and oil until blended.
Stir wet ingredients into dry ingredients until just combined. Scrape into greased, parchment paper-lined 5 x 9-in. (1.9 L) loaf pan, smoothing top of batter. Sprinkle remaining ¼ tsp (1 mL) ground ginger, pumpkin seeds and cashews over top.
Bake 35 to 40 min., or until tester inserted into centre comes out clean. Set loaf pan on wire rack to cool. Remove loaf from pan to slice and serve. Or wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks
Toast slices of day-old cornbread and spread with your favourite nut butter.