Pumpkin cornmeal Quick bread Recipe

• 1 3/4 lb /800g wedge of pumpkim or squash
• 2 tbsp oil plus more for the pan
• 3/4 cup fine grind stone-ground cornmeal plus more for sprinkling
• 3/4 cup all purpose flour, sifted
• 2 tsp baking powder
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup walnut or pecan halves toasted and roughly chopped
• 3 large eggs
• 1 cup chopped flat leaf parsley

Directions