Pumpkin Cornbread

2.50 from 2 votes

This Pumpkin Cornbread is a moist, lightly sweet fall side made with pumpkin puree, cornmeal, whole wheat flour, and warm spices. Brown sugar and molasses add rich flavor, while the pumpkin keeps the cornbread soft and tender. It is a delicious choice for serving with chili, soup, or any cozy autumn meal.

Course Breads, Breakfast

Cuisine American

Keyword baking, cornmeal, fall, pumpkin

Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings servings

Calories 266kcal

Author Laura

Equipment

Ingredients

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbsp baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree canned or freshly cooked and processed
⅔ cup brown sugar
¼ cup canola oil
1 Tbsp molasses

Instructions

Preheat the oven to 400°F. Grease a 10-inch glass pie pan or a 9-inch square baking pan.
Sift flours, baking powder, salt, and spices into a large mixing bowl. Whisk in cornmeal.
In a separate bowl, lightly beat the eggs. Whisk in pumpkin, brown sugar, oil, and molasses.
Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix. I also do this with a fork).
Pour batter into a prepared pan. Bake for 30 minutes, or until the cornbread is browned and the surface feels slightly springy.

Nutrition