Pumpkin Cornbread

Not only is this Pumpkin Cornbread Recipe super easy to make, it has a nice pumpkin flavor to it. Great for those cold fall days.

overhead pumpkin cornbread

This one is for all you pumpkin lovers out there. This Pumpkin Cornbread recipe is the real deal. Tons of pumpkin flavor with the consistency of a regular cornbread.

We all know that you can get a box of cornbread mix at your local grocery store for about $1. It certainly has its place especially when you are in a hurry and don’t have the time or desire to work with a bunch of ingredients.

cut pumpkin cornbread

That being said, you will get exactly that. Cornbread that will taste like it came out of a box. If you are looking for something a little more “gourmet”, I suggest you give this pumpkin cornbread recipe a try.

closeup of cut cornbread

I often get asked what a good substitute for molasses would be. Not sure if it’s because they don’t have any on hand or simply don’t like the flavor.

You have a few options as far as substitutes go: dark corn syrup, maple syrup, honey or even some dark brown sugar with a little water added to it.

Remember that substituting for one of these ingredients will alter the overall flavor of this recipe.

cut cornbread on plate

You will need the following ingredients to make this Pumpkin Cornbread recipe (see recipe card for quantities): All Purpose Flour, Baking Powder, Kosher Salt, Ground Cinnamon, Ground Nutmeg, Light Brown Sugar, Cornmeal, Eggs, Pumpkin Puree, Olive Oil and Molasses.

  1. Preheat the oven to 400ºF. Grease an 8-inch baking dish and set aside.
  2. In a medium bowl, whisk together the all purpose flour, baking powder, salt, cinnamon, nutmeg, brown sugar and cornmeal.
  3. In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
  4. Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the prepared baking dish smoothing out the top as much as possible.
  5. Bake for 30 minutes or until a toothpick comes out clean.

Printable Recipe Card

Pumpkin Cornbread

Pumpkin Cornbread

Not only is this Pumpkin Cornbread Recipe super easy to make, it has a nice pumpkin flavor to it. Great for those cold fall days.
5 from 3 votes
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course Bread Recipes
Cuisine American
Servings 16
Calories 140 kcal

Equipment

  • Baking Dish

Ingredients
 

  • 1 Cup All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 Tsp Kosher Salt
  • ½ Tsp Ground Cinnamon
  • ¼ Tsp Ground Nutmeg
  • ½ Cup Light Brown Sugar
  • 1 Cup Yellow Cornmeal
  • 2 Eggs
  • 1 Cup Pumpkin Puree
  • ¼ Cup Olive Oil
  • 1 Tbsp Molasses

Instructions
 

  • Preheat the oven to 400ºF. Grease an 8-inch baking dish and set aside.
  • In a medium bowl, whisk together the all purpose flour, baking powder, salt, cinnamon, nutmeg, brown sugar and cornmeal.
  • In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
  • Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the prepared baking dish smoothing out the top as much as possible.
  • Bake for 30 minutes or until a toothpick comes out clean.

Nutrition

Calories: 140kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 20mgSodium: 158mgPotassium: 183mgFiber: 2gSugar: 8gVitamin A: 2413IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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5 from 3 votes (2 ratings without comment)

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One Comment

  1. Mona says:

    This pumpkin cornbread recipe is very easy to make. If you like pumpkin I would suggest you try making this recipe. It is so delicious and has a real pumpkin taste.