Whole Wheat Pumpkin Cornbread

• 1 1/2 cups whole wheat flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/3 cup butter, softened
• 3/4 cup light brown sugar, packed
• 4 eggs
• 1 1/3 cups canned pumpkin puree
• 1 cup milk

1. Preheat oven to 350u0b0F.
2. Spray a 9 inch square baking pan with nonstick cooking spray and coat lightly with flour.
3. Combine the first 8 dry ingredients.
4. In another bowl, beat the butter and sugar together until fluffy.
5. Add eggs and pumpkin and combine thoroughly.
6. Add dry mixture and milk alternately until all are incorporated and the mixture is smooth.
7. Pour into pan.
8. Bake 60-70 minutes, until tester inserted in center comes out clean.

whole wheat flour, cornmeal, baking powder, baking soda, cinnamon, nutmeg, ground cloves, salt, butter, light brown sugar, eggs, pumpkin puree, milk

Taken from www.food.com/recipe/whole-wheat-pumpkin-cornbread-213214 (may not work)