Pumpkin Cornbread

1 1/3 cups GF all purpose flour (or a combo of ½ cup oat flour, ½ cup almond flour and 1/3 cup GF flour)
1 cup ground cornmeal
½ cup sucanat (whole cane sugar)
2 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
2 flax eggs (2 Tbsp ground flax + 5-6 Tbsp water set aside for 5 minutes)
1 cup canned unsweetened pumpkin puree
2 Tbsp unsalted butter, melted + 2 Tbsp water (or for oil free use applesauce)
½ cup milk
1/3 cup raw walnuts, chopped
1/3 cup raw pumpkin seeds, chopped

1.  Heat oven to 350. Grease 9x5 loaf pan or 12 muffin pan
2.  Combine flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.  Stir to combine
3.  Whisk together eggs, pumpkin, butter and milk in a smaller bowl.  Quickly mix this into the dry ingredients just til combined.  Gently stir in walnuts and seeds.
4. Spoon batter into loaf pan or muffin tins.  Bake loaf 50-60 minutes, muffins 20-25 minutes.  Cool 10 minutes in pan.  Remove to wire rack.  If serving loaf, cool completely before slicing.  If serving muffins, go for it!   I ate mine with a bit of earth balance and honey. 
 

Adapted from The Pumpkin Cookbook by Deedee Stovel