1 1/2 cups whole wheat flour
1 cup yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 cup butter, softened
2/3 cup packed brown sugar
1 cup canned 100% pumpkin puree
1 cup milk
Grease the bottom and 1/2 inch up the sides of a 9 x 5 x 3-inch loaf pan; set greased pan aside.
In a medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves; set aside.
In a large mixing bowl with an electric mixer on low speed beat butter for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and pumpkin; beat on low speed until combined. Add dry mixture and milk alternately to beaten mixture; beat on low speed after each addition until combined. Spoon batter into prepared pan.
Bake in a 350 degrees F/180 degrees C) oven for 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack.
Makes 1 loaf (about 18 servings).
Date: November 23, 2003