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Prep Time
15 mins
Total Time
1 h 10 m
Serves
12

Ingredients

1 cup
all-purpose flour
250 mL
1 cup
fine cornmeal
250 mL
2 tsp
baking powder
10 mL
½ tsp
baking soda
2 mL
¾ tsp
ground ginger, divided
4 mL
½ tsp
ground cinnamon
2 mL
½ tsp
salt
2 mL
2
eggs, room temperature
1 cup
milk, room temperature
250 mL
1 cup
canned pure pumpkin puree
250 mL
¼ cup
firmly packed brown sugar
60 mL
¼ cup
coconut or canola oil
60 mL
¼ cup
each pumpkin seeds and chopped cashews
60 mL

Method

Step 1
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.
Step 2
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.
Step 3
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

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 recipe):
Calories:
190
Fat:
9 g
Saturated Fat:
5 g
Carbs:
23 g
Fibre:
2 g
Sugar:
5 g
Cholesterol:
35 mg
Protein:
5 g
Sodium:
230 mg