Pumpkin Cornbread

Happy October 1st! It’s officially my favorite month of the year and that means everything in my kitchen is infused with pumpkin starting today! During the Fall months my favorite go to meal is a warm, hearty soup or stew. The perfect accompaniment to any delicious soup or stew is an equally yummy bread to soak up all of that tasty goodness left in the bottom of the bowl. I always love to try new bread recipes whether it’s a biscuit, muffin, popover, etc…however, I stumbled upon this pumpkin cornbread recipe and I thought this would be a fantastic accompaniment to my turkey chili recipe (coming soon…). The subtle pumpkin flavor is a delicious surprise in this cornbread recipe and the addition of pumpkin makes this cornbread extremely light, fluffy and moist! 

Pumpkin Cornbread
Serves 8
A delicious dense and moist cornbread with a subtle pumpkin flavor. The perfect pair to a hearty soup or stew this Fall season!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 cup flour
  2. 1 cup cornmeal
  3. 1 Tablespoon baking powder
  4. 1 teaspoon salt
  5. 1/2 teaspoon cinnamon
  6. 3 Tablespoons brown sugar
  7. 2 eggs
  8. 1 cup pumpkin puree (not pumpkin pie filling)
  9. 1/3 cup olive oil
  10. 2 Tablespoons molasses
  11. 1/3 cup milk
Instructions
  1. Preheat the oven to 400 Degrees.
  2. Butter a 9-inch spring form pan and set aside.
  3. Combine the dry ingredients in a bowl well.
  4. Beat the eggs well and add in pumpkin puree, oil, molasses and milk one by one whisking well each time.
  5. Add the dry mixture into the wet and mix until combined.
  6. Pour the mixture into the pan and bake for 30 minutes or until a toothpick comes out clean.
  7. Cool for a few minutes in the pan and then remove it.
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