Pumpkin Cornbread Recipe
This Pumpkin Cornbread recipe combines the sweet, earthy flavors of pumpkin with the hearty texture of cornmeal for a moist and flavorful quick bread. Perfectly spiced with pumpkin pie spice and cinnamon, it’s an ideal companion for a comforting fall meal or a delicious snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- ¾ cup yellow cornmeal (not coarse ground)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Wet Ingredients
- ¼ cup vegetable oil, mild olive oil, or melted refined coconut oil
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup milk
- ½ cup granulated sugar
- 2 tablespoons honey
- 2 large eggs
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×9 inch square baking pan to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, combine the all purpose flour, yellow cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. Whisk together until evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil (or alternative), canned pumpkin puree, milk, granulated sugar, honey, and eggs until smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Bake the Cornbread: Pour the batter into the prepared baking pan, smoothing the top. Bake in the preheated oven for 23 to 27 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cornbread to cool slightly in the pan. Serve warm with salted butter and honey for enhanced flavor and moisture.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling, for correct texture and flavor balance.
- Do not overmix the batter to prevent tough cornbread.
- Allow the cornbread to cool slightly before slicing to help it set properly.
- For a dairy-free version, substitute milk with almond or oat milk and use your preferred oil.
- Optional toppings like butter and honey complement the pumpkin flavor beautifully.
Find it online: https://bitezly.com/pumpkin-cornbread-recipe/
