PUMPKIN CORNBREAD

Mix together wet ingredients:

2 cups mashed cooked pumpkin (canned or fresh)
1/2 cup butter, melted
1/2 cup honey
1/2 cup buttermilk
2 eggs

Mix together dry ingredients:

1 and 1/2 cups finely ground cornmeal
2 cups white or whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans (or walnuts)
1 cup raisins or dried cranberries (optional)

Mix together wet and dry ingredients just until well combined. Spoon into buttered pans, filling not more than two-thirds full. Bake in 350-degree oven until cake tester (I just use a sharp knife) inserted in the center comes out clean. Cool in pan about 15 minutes then turn on to a rack to cook completely. Wrap well. Freeze if the bread will not be eaten within one week.


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