Harvest Cornbread

• Total time: 30 min
• Cook time: 20 min
• Prep time: 10 min

• 1 cup white whole wheat flour
• 1 cup cornmeal
• 1 tbsp baking powder
• ½ tsp salt
• 2 tbsp fresh sage, minced
• 1 cup nondairy milk
• ¼ cup pumpkin
• ¼ cup agave nectar
• 2 tbsp raw sugar (optional)
• ⅛ tsp ground anise (optional)

Preheat oven to 400F. Grease a standard 9-inch bread pan, 8-inch square baking pan, or shallow pie dish, and set aside. In a large mixing bowl, whisk flour, cornmeal, baking powder, and salt together until well combined. Add sage, nondairy milk, pumpkin puree, agave nectar, plus optional sugar and anise, and stir until combined. Pour batter into prepared pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean and the bread is firm to the touch.

Chef's Note: If you want a strong pumpkin flavor, add several dashes of pumpkin pie spice.

Servings per batch: 9

• Calories: 136
• Fat: 0.80g
• Carbohydrate: 30.30g
• Dietary Fiber: 2.70g
• Sugars: 9.90g
• Protein: 3.90g