Celebrate the flavors of autumn with this moist pumpkin bread that perfectly complements a hearty soup or stew.
2 cups whole wheat flour
2 cups cornmeal
2 Tablespoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups or 1 – 15/16 ounce can pumpkin puree
4 large eggs
1 & 1/3 cup sugar (can cut down 1/3 cup)
1/2 cup oil – coconut or extra virgin olive oil are my favorites
3 Tablespoons dark/black strap molasses
Preheat oven to 400 degrees.
Mix flour, cornmeal, sugar, baking powder, salt and spices.
Add pumpkin, molasses, eggs and oil.
Mix until just incorporated.
For the best cornbread ever, add 1 tablespoon butter to a large cast iron pan and preheat in the over. Swirl to coat the bottom and sides of pan with butter. Pout in batter and bake for 20-25 minutes, until toothpick comes out clean.
No cast iron? Grease a 9×13 dish or muffin tins. Muffins take 15-20 minutes. Makes approximately 24 muffins.
Great recipe for freezing muffins to have on hand.