Pumpkin Cornbread

Pumpkin Cornbread is a delicious fall twist on classic cornbread. Each piece is sweet and fluffy with a hint of pumpkin flavor. Serve with a bowl of chili or your favorite soup!

Pumpkin Cornbread is a delightful twist on a classic comfort food, merging the warm, spiced flavors of fall with the familiar taste of cornbread. The addition of pumpkin puree and spices such as cinnamon and pumpkin pie spice transforms traditional cornbread into something special. What sets this recipe apart is the harmonious blend of sweet and savory flavors. The earthy sweetness of pumpkin puree complements the rich, slightly nutty flavor of cornmeal, while the pumpkin and cinnamon add a subtle warmth that’s perfect for cooler weather. This cornbread is moist and tender, with just the right amount of sweetness!

PUMPKIN CORNBREAD

The ingredients in this recipe are simple, yet they come together to create a cornbread that’s anything but ordinary. The combination of all-purpose flour and yellow cornmeal forms the base of the cornbread, giving it a sturdy yet tender texture. Baking powder and baking soda ensure that the cornbread rises perfectly, while salt enhances all the flavors. The pumpkin pie spice and cinnamon are the stars of the show, infusing the cornbread with a cozy, autumnal flavor.

One of the best things about Pumpkin Cornbread is how easy it is to make. With just a few simple steps, you can have a warm, fragrant batch of cornbread ready to serve in less than an hour. The process is straightforward: mix the dry ingredients in one bowl, the wet ingredients in another, combine them, and pour the batter into a greased baking pan. Bake until golden brown and a toothpick inserted into the center comes out clean, and you’re done!

INGREDIENTS

• 1 cup all-purpose flour
• ¾ cup yellow cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ cup vegetable oil
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup milk (I use 2%)
• ½ cup granulated sugar
• 2 Tablespoons honey
• 2 large eggs

BAKING INSTRUCTIONS

Preheat the oven to 350°F. Grease a 9×9-inch or 7×11-inch baking pan with nonstick spray. Set aside.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice and ground cinnamon. Set aside.

In a separate bowl, whisk together the vegetable oil, pumpkin, milk, sugar, honey, and eggs.

Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan, spreading out evenly.

Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and honey. Enjoy!

SERVINGS

This recipe makes 9 servings, each one packed with the warm, comforting flavors of fall. Each piece offers a satisfying balance of sweet pumpkin and savory cornmeal, ensuring that everyone gets a hearty, delicious serving.

STORING

The final product can be stored at room temperature for up to two days. If you want to keep it longer, store it in the refrigerator for up to 4 days. Keep in mind that it will lose its moisture the longer it is stored. This cornbread also freezes well, so you can make a batch ahead of time and save it for later. To freeze, allow the cornbread to cool completely, then wrap it tightly in freezer-safe bags. It will keep in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it at room temperature and reheat it in the oven or microwave.

VERSATILITY AT ITS FINEST

This amazing bread pairs well with a variety of foods. Its sweet and savory flavor profile makes it an excellent accompaniment to dishes like chili, stew, or roasted meats. It’s also a great addition to a holiday table, offering a unique alternative to traditional cornbread or dinner rolls.

For a sweeter treat, try serving this for breakfast or brunch, topped with a dollop of whipped cream and/or a drizzle of maple syrup. It’s also delicious as a snack, simply served warm with butter. No matter how you choose to serve it, this is sure to become a favorite.

BAKING TIPS FOR THE BEST CORNBREAD

While this is an easy to make recipe, there are a few tips that can help ensure it turns out perfectly every time. First, be sure to use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which can throw off the balance of flavors in the cornbread.

·      When mixing the batter, be careful not to over mix. Over-mixing can lead to tough, dense cornbread. Instead, stir the wet and dry ingredients together just until combined – it’s okay if there are a few lumps in the batter.

·      If you want to add a little extra flair, consider stirring in some additional ingredients before baking. Chocolate chips, chopped nuts, or dried cranberries can all add interesting flavors and textures. Just be sure not to add too much – about 1/2 cup of add-ins should be plenty.

·      Finally, don’t skip the cooling step. Allowing the cornbread to cool for at least 30 minutes before cutting ensures that it will hold its shape and makes it easier to slice.

ENJOY THIS RECIPE? HERE ARE A FEW MORE WARM PUMPKIN TREATS!

Pumpkin Cobbler – the ultimate fall dessert with a fluffy pumpkin cake on top and warm caramel sauce on the bottom! This is a big-time crowd please for holidays.

Pumpkin S’mores Cookies – an incredible marriage between two seasonal favorites. Pumpkin cookies infused with chocolate, marshmallows, and graham crackers!

Slow Cooker Pumpkin Pie Pudding – it’s delicious, fast, and simple to make! Top it with either whipped cream or ice cream and it will be love at first bite.

White Chocolate Chip Pumpkin Muffins – filled with pumpkin-spice flavor and white chocolate chips. Serve for breakfast or dessert. These are amazing!

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