Spiced Cornmeal & Pumpkin Loaf
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp freshly ground black pepper
1/3 cup mild olive oil
1/3 cup packed light brown sugar
2 large eggs
1 cup pumpkin
1/4 cup buttermilk or plain low-fat yogurt
Preheat oven to 350F. Grease an 8 1/2 by 4 1/2 inch loaf pan.
In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, salt, and spices.
In a medium-sized bowl, whisk together the oil, sugar, and eggs until smooth. Whisk in the pumpkin and buttermilk or yogurt.
Pour the pumpkin/egg mixture over the flour mixture and stir just until blended. Pour the batter into the prepared pan and bake for 35-40 minutes, or until the loaf is lightly browned, springy to the touch, and a toothpick inserted in the centre comes out clean.
Cool the bread in the pan on a wire rack for about 30 minutes, then turn the bread out onto the rack to cool completely.
from "Grains", by Miriam Rubin, c1995