Description
Soft and slightly sweet pumpkin cornbread with warm fall spices, perfect for breakfast, snacks, or as a side dish.
Ingredients
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup brown sugar (light or dark)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger (optional)
1 cup canned pumpkin puree
1/2 cup milk (or buttermilk)
2 large eggs
1/4 cup melted butter or vegetable oil
1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8×8 inch baking pan.
- In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using).
- In a separate bowl, mix pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
Add 1/2 cup chopped pecans or walnuts for extra crunch.
Stir in 1/2 cup chocolate chips or dried cranberries for a sweet variation.
Swap milk for buttermilk for a slightly tangy flavor and extra moist texture.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheat slices in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
