Introduction

Pumpkin cornbread is a delightful twist on classic cornbread, adding moistness and warmth with pumpkin and cozy spices. It’s perfect for fall gatherings or as a comforting side to soups and stews. This recipe is easy to prepare and yields a tender, flavorful bread.

Two square pieces of golden brown cake are stacked on a white plate, with the bottom layer showing a slightly darker, caramelized edge. A thick, glossy caramel sauce is poured generously over the top piece, dripping down the sides and pooling around the base, giving a shiny, moist look. The texture of the cake appears soft and crumbly with tiny air holes visible, contrasting with the smooth and shiny caramel. The scene is set against a white marbled surface with a blurred background, creating a warm and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup pumpkin puree
1/2 cup milk
1/3 cup vegetable oil
2 large eggs

Instructions

Step 1: Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or line it with parchment paper.
Step 2: In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk until well combined.
Step 3: In another bowl, whisk together the pumpkin puree, milk, vegetable oil, and eggs until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and mix gently until just combined.
Step 5: Carefully pour the batter into the prepared baking dish, smoothing the top with a spatula.
Step 6: Bake for about 25-30 minutes or until the top is golden brown and a toothpick inserted comes out clean.
Step 7: Let it cool in the pan for about 10 minutes before transferring it to a wire rack. Cut into squares and serve warm.

Tips & Variations

For a richer flavor, substitute half the vegetable oil with melted butter.
Add 1/2 cup of chopped nuts or chocolate chips for extra texture and taste.
Use canned pumpkin puree or homemade pumpkin puree for convenience.

Storage

Store leftover pumpkin cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat slices in the microwave for 15-20 seconds or warm in a preheated oven at 300°F (150°C) until heated through.

How to Serve

A single square piece of moist orange cake with a slightly crumbly texture is placed on a white plate. The cake has a darker brown bottom layer like a crust, and is topped with a smooth, glossy layer of thick golden caramel sauce that drips down the sides, pooling onto the plate. The background shows another similar piece of cake slightly out of focus, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Roast and puree it until smooth before measuring out 1 cup to replace canned pumpkin puree.

Is this cornbread sweet or savory?

This pumpkin cornbread leans slightly sweet with warm spices, making it versatile to serve alongside savory dishes or as a sweet treat.

Pumpkin Cornbread Recipe

Print Recipe

★★★★★

4.9 from 106 reviews

This Pumpkin Cornbread is a moist, spiced, and slightly sweet bread perfect for autumn or any cozy meal. Combining the earthy flavors of pumpkin with a crumbly cornmeal texture and warm spices like cinnamon and nutmeg, it offers a delicious twist on traditional cornbread. Baked to a golden brown perfection, it’s ideal as a side dish for soups, chili, or roasted meats, or simply enjoyed warm with a pat of butter.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 9 servings (9-inch square pan, cut into 3x3 squares) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Wet Ingredients

1 cup pumpkin puree
1/2 cup milk
1/3 cup vegetable oil
2 large eggs

Instructions

Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk them thoroughly until evenly mixed.
Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, milk, vegetable oil, and eggs until the mixture is smooth and well blended.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently, stirring just until everything is combined to avoid overmixing which can make the cornbread tough.
Transfer Batter to Pan: Carefully pour the batter into the prepared baking dish, smoothing the top evenly with a spatula for uniform baking.
Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool slightly before cutting into squares. Serve warm for best flavor.

Notes

For a dairy-free version, substitute the milk with almond or soy milk.
Use canned or homemade pumpkin puree, but avoid pumpkin pie filling which contains added sugars and spices.
You can add a handful of corn kernels or chopped jalapeños for extra texture and flavor.
Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Reheat slices gently in the microwave or oven to restore softness.

Keywords: pumpkin cornbread, spiced cornbread, autumn recipes, fall bread, pumpkin puree recipe