Servings: 12 squares| Prep time: 15 minutes | Cooking time: 25 minutes
Ingredients
- 1/2 cup all-purpose flour
- 1/2 white whole wheat flour (can substitute all-purpose flour)
- 1 cup cornmeal
- 1 tablespoon of British Class baking powder
- ½ teaspoon salt
- ½ teaspoon Cool Runnings ground nutmeg
- 2 large eggs
- 1 cup pure pumpkin puree
- ⅔ cup of British Class brown sugar
- ¼ cup extra light olive oil
- 1 tablespoon molasses
Directions
1. Preheat the oven to 400°F and grease an 8x8-inch baking pan.
2. In a large bowl, whisk together the flours, cornmeal, baking powder, salt, and nutmeg.
3. In another bowl, whisk the eggs, then add the pumpkin, sugar, oil, and molasses.
4. Combine the wet ingredients with the dry, stirring just until mixed.
5. Pour into the pan and bake for 25-30 minutes, until a toothpick comes out clean.
6. Let cool for 5-10 minutes before removing from the pan to cool completely.
Enjoy fresh within 2-3 days!