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Ian’s Pumpkin Cornbread

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 blend with a fork- 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.
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