This Pumpkin Cornbread is terrific served with a little honey butter, and it’s really great dunked into chili too.
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.
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 Chili. Copycat Panera Squash Soup and Roasted Sweet Potato and Black Bean Chili would be good pairings with this bread too.
- 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
- Preheat the oven to 400°F. Spray a 10-inch glass pie pan or 9-inch square baking pan with nonstick spray.
- Sift the flours, baking powder, salt and spices into a large mixing bowl. Whisk in the cornmeal.
- In a separate bowl, beat the eggs lightly. Whisk in the pumpkin, brown sugar, oil and molasses.
- 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).
- 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.
- *We like to use Bob's Red Mill coarse grain corn meal for an added crunchy texture.
- *Terrific with pumpkin chili!