Pumpkin Cornbread

Not much pumpkin taste but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg. Thank you Real Mom Kitchen

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

• Preheat oven to 400°F. 
• Grease 10-inch glass pie pan or 9-inch square baking pan.
• Sift flours, baking powder, salt and spices in a large mixing bowl. 
• Whisk in cornmeal.
• In separate bowl, beat eggs lightly. 
• Whisk in pumpkin, brown sugar, oil and molasses.
• Make a well in the dry mixture. 
• Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix.  
• Pour batter into prepared pan. 
• Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.