SyncX

Published: Nov 7, 2022 · Modified: Oct 13, 2023 by Allison · 6 Comments

• Pin
• Share
• Email

Sweet, soft, and fluffy homemade Pumpkin Cornbread. This delicious seasonal twist on cornbread is delicious served alongside soup, chili and stew or added to your holiday meal. 

I love a twist on a classic (like Maple Pumpkin Bread) and this Pumpkin Cornbread is exactly that. It’s like a mashup between pumpkin bread and traditional cornbread. You’ll come back to this recipe again and again.

This cornbread is

Easy: This recipe is super easy. No fancy equipment or techniques.

Soft and fluffy: Milk, pumpkin puree, and a bit of oil ensure that this cornbread has the perfect texture.

Sweet: If you’re a fan of sweet cornbread you will love this recipe! A combination of sugar and honey add just the right amount of sweetness.

Spiced: Cinnamon and pumpkin spice paired with pumpkin give this cornbread a unique flavor.

What type of pumpkin to use

This recipe calls for canned pumpkin puree. I find Libby’s brand to be the most consistent so I typically recommend that. Be sure to buy pumpkin puree NOT pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced (for making a pie) and pumpkin puree is just cooked pureed pumpkin. 

If you’re using homemade pumpkin puree make sure it is not too watery. It should be similar consistency to the canned variety.

Toppings for pumpkin cornbread

• Salted butter (I LOVE Kerrygold)
• Honey butter
• Maple butter
• A drizzle of honey
• A sprinkle of flaky sea salt (I use Maldon)

More pumpkin recipes

SUBSCRIBE to our free NEWSLETTER – Follow on INSTAGRAM

Recipe

Pumpkin Cornbread

Sweet, soft, and fluffy homemade Pumpkin Cornbread. This delicious seasonal twist on cornbread is delicious served alongside soup, chili, or stew or added to your holiday meal.

5 from 8 votes

Course: bread, gluten-free, side

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 183kcal

Ingredients

Instructions

• Preheat oven to 350°F. Grease a 9×9 square baking pan.

• In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and spices.

• In a separate bowl whisk oil, pumpkin, milk, sugar, honey, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.

• Pour the batter into the prepared pan and bake for approximately 23-27 minutes A toothpick inserted into the center should come out clean (no raw batter). Cool slightly, serve warm with salted butter and honey.

Notes

Nutrition

Calories: 183kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 177mg | Potassium: 168mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3223IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Reader Interactions

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ncG1vNJzZmiblaGyo77AraCnn6OssqbA0meaqKVfpcKuvMqipWabn6e7o77Empto