Recipe For Cooking Pumpkin Cornbread

Toaster Oven Quick Breads :: Savory Quick Bread

Pumpkin Cornbread

1 1/2 C. cornmeal
1/2 C. whole wheat flour
1 Tbsp. baking powder
3 Tbsp. sugar
1 tea. cinnamon
1 tea. salt
1 egg
3 Tbsp. canola oil
3/4 C. canned pure pumpkin
1 1/2 C. milk

Sift dry ingredients. Beat the egg. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps. Pour into a prepared 8-in. square pan. Bake at 350 degrees F for 30 to 35 min. Cool for 10 min. Cut into squares.