Pumpkin Cornbread

This Pumpkin Cornbread is terrific served with a little honey butter, and it’s really great dunked into chili too.

Pumpkin Cornbread

Pumpkin Cornbread

This recipe for Pumpkin Cornbread sounded so odd to me that I just had to make it. I wondered… would it be sweet? Would it be more like a breakfast bread? Or would it be appropriate to pair with chili- like other cornbreads?

I tried pairing it with one of my chili recipes- Pumpkin Chili (of course). You can’t really taste any pumpkin in my pumpkin chili. It just has canned pumpkin puree in it, which basically serves as a texture enhancer to make the sauce in the chili smooth and velvety. It’s good stuff.

Pumpkin Cornbread with butter

The verdict is:  this slightly sweet Pumpkin Cornbread is amazing. My whole family gobbles it up with smidges of honey-tainted butter. It happens to be terrific with chili too (especially the pumpkin chili). If you look closely at the first photo in this post, you’ll see little grains within the bread. I use whole-grain cornmeal (Bob’s Red Mill brand), and it adds a little crunch to the bread. We like that, but you can certainly use a finer grain cornmeal if you prefer a smoother, softer bread.

Pumpkin Cornbread leftovers are also perfect for breakfast the next day.  You’ll find that it stays moist, and it’s still delicious. I recommend topping your breakfast cornbread with apple butter or pumpkin butter for a little morning treat.

If you’re looking for more recipes to eat with this Pumpkin Cornbread, I suggest you try my Autumn Vegetable Soup and this Spicy Turkey ChiliCopycat Panera Squash Soup and Roasted Sweet Potato and Black Bean Chili would be good pairings with this bread too.

Pumpkin Cornbread

This is a really delicious cornbread recipe that is perfect for dunking in chili.

Course Bread
Cuisine American
Keyword cornbread, pumpkin
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 299 kcal

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup cornmeal
  • 2 large eggs
  • 1 cup unsweetened pumpkin puree
  • 2/3 cup packed light brown sugar
  • 1/4 cup canola oil
  • 1 tablespoon molasses

Instructions

  1. Preheat the oven to 400°F. Spray a 10-inch glass pie pan or 9-inch square baking pan with nonstick spray.

  2. Sift the flours, baking powder, salt and spices into a large mixing bowl. Whisk in the cornmeal.

  3. In a separate bowl, beat the eggs lightly. Whisk in the pumpkin, brown sugar, oil and molasses.

  4. Make a well in the dry mixture. Add the pumpkin mixture and blend the batter with a few quick strokes (just until blended- don't over-mix).

  5. Pour the batter into the prepared pan. Bake for 30 minutes, or until the cornbread is browned and the surface has a slightly springy feel.

Recipe Notes

  • WEIGHT WATCHERS FREESTYLE SMARTPOINTS PER SERVING: 8
  • *We like to use Bob's Red Mill coarse grain corn meal for an added crunchy texture.
  • *Terrific with pumpkin chili!
Nutrition Facts
Pumpkin Cornbread
Amount Per Serving (1 piece)
Calories 299 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 46mg 15%
Sodium 318mg 13%
Potassium 392mg 11%
Total Carbohydrates 49g 16%
Dietary Fiber 3g 12%
Sugars 21g
Protein 5g 10%
Vitamin A 96.7%
Vitamin C 1.6%
Calcium 10.3%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Lori Lange of Recipe Girl

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Comments

  • Sharon wrote:

    I ate some with the white chili I made and it was wonderful with it. My fiance loved it too. Yummy

  • Tammy wrote:

    This was delicious! made it tonight and it was a hit with the whole family. My hubby isn’t usually a cornbread fan, but he went back for seconds.

  • Paula wrote:

    Can u sub regular flour for the wheat (how much), as I have no wheat on hand now!

    • Lori Lange wrote:

      It should be okay with just using regular all-purpose.

  • cheryl munn wrote:

    I have this in the oven now. Used leftover organic sweet potato in place of pumpkin and organic unrefined coconut oil for the oil. I had the Bob’s Red Mill organic medium grind corn meal also. Can’t wait to try it! Thanks for the recipe!

  • Jendi wrote:

    I’ve never heard of this. We like pumpkin bread and we like cornbread so we should like this! Thanks for sharing.

  • Alison at NOVA Frugal Family wrote:

    Is it wrong that this seems like a good thing to go with summer pasta??? I have been on a cornbread kick so I think that am going to make this next week! Thanks for the great idea.

  • Shelley wrote:

    I used this cornbread for a base for some stuffing – spectacular! Looking for a new stuffing twist? Look no further.

  • Renee – Kudos Kitchen wrote:

    This looks and sounds awesome! Love the color!

  • Tara wrote:

    Tried this last night with some chili–YUM! Soooo good served warm and cut open with a slab of butter. Thanks for posting!

  • Tamara wrote:

    Yum! I must try this recipe.

  • Emily L wrote:

    Looking forward to trying this recipe in this week’s menu! Thanks

  • Cori wrote:

    My kitchen smelled SO good while it was cooking! A major hit with my family….this will definitely be a recipe I will make lots and lots!!!!

  • Elissa wrote:

    SO good! Added a smidge more pumpkin and about 1/3 cup ground flax too- will definitely be making again!