Pumpkin Cornbread

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ⅓ tbsp or 5g

• Salt

  Table

  1 tsp or 6g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Brown sugar

  ½ cup packed or 110g

• Cornmeal

  Whole-grain, yellow

  1 cup or 122g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Pumpkin

  Canned, without salt

  1 cup or 245g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Molasses

  1 tbsp or 20g

Directions

1. Preheat the oven to 400 degrees F. Grease an 8×8 inch cake pan.
2. In a medium bowl whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
4. Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.
5. Bake 25-30 minutes or until toothpick inserted in the center comes out clean.