Pumpkin Cornbread Recipe
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.
- 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
Find it online: https://cookwithruby.com/pumpkin-cornbread-recipe/
