Description
This pumpkin cornbread is a moist, tender, and lightly spiced seasonal twist on classic cornbread, featuring pumpkin puree, warm spices, and a hint of sweetness—perfect for fall meals or cozy snacking.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour or gluten-free flour blend
- 1/4 cup granulated sugar or coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup vegetable oil or melted coconut oil
- 2 tablespoons maple syrup
- 2 large eggs
Instructions
- Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together pumpkin puree, milk, oil, maple syrup, and eggs until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Transfer the batter to the prepared pan and spread evenly.
- Bake for 25 to 30 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before slicing and serving.
Notes
- Use finely ground cornmeal for a tender texture.
- To make vegan, replace eggs with flax eggs (2 tbsp flaxseed + 5 tbsp water).
- Stir in corn kernels or chopped nuts for added texture.
- Adjust sugar to taste for sweeter or more savory versions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 7g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
