Pumpkin Cornbread

This recipe is so good, you won’t believe it’s actually good for you. This stuff is packed with whole grains. As an added bonus, it helps to use up the purée of your favorite gourd. You can use fresh or canned, whatever you have on hand.

This recipe is based on one I saw on Tasty Kitchen. I used some pumpkin pie spice in place of the nutmeg and cinnamon, and replaced the all purpose flour with whole wheat. The resulting bread is sweet, moist, and only a little crumbly. It’s perfect with a spicy bowl of chili or steamy bowl of soup. Hope this recipe becomes one of your Fall favorites!

Pumpkin Cornbread

  • 1 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup brown sugar
  • 1 cup cornmeal
  • 2 eggs, beaten
  • 1 cup pumpkin puree
  • 1/4 cup olive oil
  • 1 Tbsp molasses
  1. Preheat oven to 400°F and grease an 8″ x 8″ baking dish.
  2. In a medium bowl, whisk the flour, baking powder, salt, spices, brown sugar and cornmeal.
  3. In a small bowl, beat the eggs with the pumpkin, oil and molasses.
  4. Stir the wet ingredients (pumpkin mixture) into the dry ingredients (flour mixture) until combined.  Do not over mix.  Pour batter into pan and smooth out the top with a rubber spatula.
  5. Baked for 30 minutes or until a knife inserted into the center comes out clean.  Serve warm drizzled with honey!
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