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.
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.
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.
Ingredient Substitution
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.
Gather your Ingredients
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.
How to Make Pumpkin Cornbread
- 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.
Pumpkin Cornbread
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
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.
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.