PUMPKIN CORNBREAD

on

Delicious Pumpkin Cornbread Recipe — Perfect for Fall!

Fall is the perfect time to enjoy cozy, comforting recipes — and this Pumpkin Cornbread is just that! It’s moist, lightly sweetened, and infused with warm spices like cinnamon and nutmeg. Plus, it’s easy to make and perfect alongside chili, soups, or just by itself with a pat of butter.

Ingredients

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • 1 cup cornmeal

  • 2 large eggs

  • 1¼ cup pumpkin puree (canned or freshly cooked)

  • ⅔ cup brown sugar

  • ¼ cup canola oil

  • 1 tablespoon molasses

Instructions

  1. Preheat your oven to 400°F. Grease a 10-inch glass pie pan or a 9-inch square baking pan.

  2. In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, and nutmeg. Whisk in the cornmeal.

  3. In a separate bowl, beat the eggs lightly. Add the pumpkin puree, brown sugar, canola oil, and molasses, whisking to combine.

  4. Make a well in the dry ingredients and pour in the pumpkin mixture. Gently blend the batter with a few quick strokes — don’t overmix!

  5. Pour the batter into the prepared pan and bake for about 30 minutes, or until the top is golden brown and springs back lightly when pressed.

Serving

Cut into 8 squares and serve warm. This cornbread pairs wonderfully with chili, soups, or just a dab of butter and honey.

Tips for the Best Pumpkin Cornbread

  • Use fresh pumpkin puree for a more vibrant flavor, or canned for convenience.

  • Don’t overmix the batter — this keeps the cornbread tender.

  • Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

  • ***If you prefer your cornbread a little lighter and fluffier, try this simple tweak: Replace the baking powder with 1 teaspoon baking powder + ½ teaspoon baking soda. Add ½ cup buttermilk in place of half of the pumpkin puree. *The baking soda reacts with the acidity in buttermilk, giving the cornbread a lighter texture with a subtle tang. Be sure to mix gently and bake right away to get the best rise!