Pumpkin Cornbread
A deeply flavorful and moist pumpkin cornbread, this recipe for Pumpkin Cornbread makes a great addition to a hearty winter meal or a nice fall snack all on its own.
Warm Spiced Pumpkin Cornbread
We're taking classic cornbread for a fall spin today.
With PUMPKIN!
We really do love all things squash in the fall, and this pumpkin cornbread spiced with cinnamon and nutmeg is the perfect addition to a bowl of fall chili.
We love the deep burnt-orange color that the pumpkin puree gives of this cornbread. It's definitely not your typical bright yellow cornbread.
Molasses and warm spices give the pumpkin cornbread a nice depth of flavor and the pumpkin puree creates a moist, but still perfectly cornbread-grainy, bread.
The pumpkin flavor isn't overpowering, but it compliments the cornmeal quite well.
It really is a nice, sweet and flavorful addition to any fall or winter meal, and definitely will be a cornbread variation that we will be going back to.
Pumpkin Cornbread
Ingredients
- 1 c unbleached all-purpose flour
- 1 c cornmeal
- 4 teaspoon baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon salt
- 1 c pumpkin puree
- 2 egg, slightly beaten
- 4 tablespoon honey
- 2 tablespoon molasses
- 2 tablespoon unsalted butter, melted
- 2 tablespoon water
- 2 tablespoon milk
Instructions
- Preheat oven to 400F.
- In a medium bowl, mix flour, cornmeal, baking powder, cinnamon, nutmeg, and salt.
- In a small bowl, mix together pumpkin, egg, honey, and molasses. Add melted butter, water, and milk. Mix well.
- Add wet ingredients to dry ingredients and mix until moistened.
- Spread batter into a greased 8x8 baking dish.
- Bake in preheated oven for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
This pumpkin corn bread is really a must try! Great recipe, looks so yummy! 🙂
This recipe looks delicious! I love pumpkin in muffins and breads, but I've never tried it in cornbread. I can't wait to try it out. :0)
This Pumpkin Corn Bread looks so yummy!
Love the warming spices in this recipe 🙂
I like the addition of pumpkin to make a moist cornbread... which I love. Looks delicious!
Hi Sarah,
I found you through SRS and this cornbread looks amazing! I love pumpkin so I can't wait to try this recipes. New follower 🙂
Michelle
Welcome Michell! Glad to have you!
This sounds sooooo good!!
What could you use instead of molasses though? I don't have that on hand (but I have everything else!!) and I really want to make these! Any suggestions?
You could either replace the molasses with 1 Tbsp honey or brown sugar. You won't get the deep molasses flavor, so I would suggest going a little heavier on your dash of nutmeg too. But, I think it will still be really good!
What a great idea to use a little honey in place of the sugar! You have a lot more willpower than I do- giving up sweets for Lent.
Thanks Heather! Using pumpkin with cornbread was such a good idea!