Pumpkin Cornbread
Prep Time
Serves
Cooking Mode
1 cup all-purpose flour
1 cup fine cornmeal
2 tsp baking powder
½ tsp baking soda
¾ tsp ground ginger, divided
½ tsp ground cinnamon
½ tsp salt
2 eggs, room temperature
1 cup milk, room temperature
1 cup canned pure pumpkin puree
¼ cup firmly packed brown sugar
¼ cup coconut or canola oil
¼ cup each pumpkin seeds and chopped cashews
1 cup all-purpose flour
1 cup fine cornmeal
2 tsp baking powder
½ tsp baking soda
¾ tsp ground ginger, divided
½ tsp ground cinnamon
½ tsp salt
2 eggs, room temperature
1 cup milk, room temperature
1 cup canned pure pumpkin puree
¼ cup firmly packed brown sugar
¼ cup coconut or canola oil
¼ cup each pumpkin seeds and chopped cashews
Directions
1Preheat 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.
2Stir 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.
3Bake 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
Tips
1
Toast slices of day-old cornbread and spread with your favourite nut butter.
Disclaimer
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Personal Note
Personal Note
