Get out two bowls: one for the dry and one for the wet. In your dry bowl, whisk together 1 c.white whole wheat or all-purpose flour, 1 c. cornmeal, 1 T. baking powder, ½ t. salt and ½ t. pumpkin pie spice.
In your wet bowl, whisk together 1 c. milk, ¼ c. canned or homemade pumpkin, 2 T. dark brown sugar and ¼ c. maple syrup. Note: If using homemade cooked pumpkin, you will need to add 2 T. more flour to the batter.
Pour your wet bowl into your dry bowl and stir to combine. Scrape the batter into a greased pan or pie dish and bake 20-25 minutes when a toothpick inserted in the center comes out clean and the bread is firm to the touch.
Let the bread sit for about 5 minutes before removing it from the pan.