Pumpkin Cornbread Recipe
This Pumpkin Cornbread is soft, moist, and subtly sweet with pumpkin puree, cornmeal, brown sugar, and warm spices. An easy and flavorful side dish perfect for fall dinners and holiday tables.
Servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup brown sugar packed
- 1 cup cornmeal
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup olive oil
- 1 tablespoon molasses
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C). Grease an 8x8-inch square cake pan thoroughly with butter or non-stick cooking spray to prevent sticking.
Prepare Dry Ingredients:
- In a medium-sized mixing bowl, combine the flour, baking powder, kosher salt, ground cinnamon, ground nutmeg, brown sugar, and cornmeal. Whisk the ingredients together until they are well blended and no clumps remain.
Prepare Wet Ingredients:
- In a separate large bowl, lightly beat the eggs until combined. Add the pumpkin puree, olive oil, and molasses to the eggs and whisk until the mixture is smooth and homogeneous.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; the batter should remain slightly lumpy to ensure a light texture.
Transfer Batter to Pan:
- Pour the prepared batter into the greased cake pan. Use a spatula to evenly spread and smooth the top of the batter to ensure even baking.
Bake the Cornbread:
- Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs.
Cool and Serve:
- Remove the pan from the oven and allow the cornbread to cool slightly in the pan before slicing. Serve warm as a side dish or accompaniment to soups, stews, or holiday meals.
Notes
To make this Pumpkin Cornbread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the cornmeal used is certified gluten-free, as cross-contamination can occur during processing.