Pumpkin Cornbread Recipe
This Pumpkin Cornbread Recipe combines pumpkin purée, cornmeal, brown sugar, warm spices, and molasses to create a moist, lightly sweet cornbread with rich fall flavor. Perfect as a side dish or snack.
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Servings: 0
Ingredients
- 1 c all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ c brown sugar
- 1 c cornmeal
- 2 large eggs
- 1 c pumpkin purée
- ¼ c olive oil
- 1 tbsp molasses
Instructions
Prepare the Oven and Pan
- Preheat the oven to 400°F (205°C). Grease an 8×8-inch baking pan and set aside.
Combine Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal until evenly combined.
Combine Wet Ingredients
- In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs. Add the pumpkin purée, olive oil, and molasses, and mix until smooth and fully incorporated.
Prepare the Batter
- Add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing, as this may affect the texture of the cornbread.
Bake
- Pour the batter into the prepared pan and smooth the surface evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Remove from the oven and allow the cornbread to cool slightly before slicing and serving.
Notes
To make this Pumpkin Cornbread Recipe gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Additionally, ensure the cornmeal, baking powder, and molasses are certified gluten free, as cross-contamination may occur with some brands.