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Pumpkin Cornbread Recipe

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4.1 from 7 reviews

A moist and flavorful pumpkin cornbread that combines the comforting taste of pumpkin puree with warm spices and a tender crumb. Perfectly spiced and slightly sweetened, this cornbread is an excellent side for fall meals or a cozy breakfast treat, served warm with a drizzle of maple syrup or honey.

  • Total Time: 40 minutes
  • Yield: 9 servings

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour (125 grams)
  • 1 cup cornmeal (125 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 and 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 1 cup pumpkin puree
  • ½ cup milk
  • ⅓ cup vegetable oil
  • 2 eggs
  • ⅓ cup brown sugar

For Serving (Optional)

  • Maple syrup or honey

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease an 8-inch square baking pan with vegetable oil to prevent sticking, then set it aside while you prepare the batter.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground cloves. This ensures the leavening agents and spices are evenly distributed for consistent flavor and rise.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together pumpkin puree, milk, vegetable oil, eggs, and brown sugar until smooth and the sugar is completely dissolved. This creates a smooth base that will integrate well with the dry mixture.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Using a silicone spatula, gently stir just until no dry flour streaks remain. Make sure to scrape around the sides of the bowl. Do not overmix to keep the cornbread tender; the batter will be somewhat wet and thick.
  5. Pour and Bake: Pour the batter into the prepared baking pan, smoothing the top slightly. Tap the pan gently to release any trapped air bubbles. Place the pan in the preheated oven and bake for 20-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Remove the cornbread from the oven and allow it to cool in the pan for 15-20 minutes. This resting period helps it set. Slice into 9 squares and serve warm. Optionally, drizzle with maple syrup or honey for added sweetness. You may also transfer the bread to a wire rack to cool completely if preferred.

Notes

  • Do not overmix the batter to avoid a dense texture; a few lumps are okay.
  • Use fresh pumpkin puree for best flavor; canned pumpkin works well too.
  • You can substitute milk with a non-dairy alternative like almond or oat milk for a dairy-free option.
  • Spices can be adjusted according to your preference or omitted for a milder taste.
  • Store leftover cornbread wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.
  • Reheat slices gently in the microwave or oven before serving.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/pumpkin-cornbread-recipe/