Pumpkin Cornbread
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I’ve been amazed at how many things pumpkin can be added to. When I saw a pumpkin cornbread on Sweat Pea’s Kitchen, I was excited to try it out.
I love cornbread and I love pumpkin. The combination sounded delicious. This recipe was so simple to put together.
I did find that my cornbread came out a bit dry. I expected it to be more moist, especially with the addition of pumpkin. Perhaps I made a mistake somewhere. I think I might try this again, but with another cornbread recipe.
The original recipe directions suggest using an electric mixer, but I found I was able to mix everything with a whisk. It was a cinch to put this recipe together. Perhaps some sour cream to the recipe would have made the pumpkin cornbread moister.
More Recipes to Try
Pumpkin Cornbread
The combination of pumpkin and cornbread is a great one and this recipe is so easy to make.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup brown sugar
- 1 cup cornmeal
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup olive oil
- 1 tbsp molasses
Instructions
- Preheat the oven to 400°F. Grease an 8×8-inch baking.
- In a medium bowl, whisk the flour, baking powder, salt, spices, brown sugar, and cornmeal until combined
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on medium speed and then stir in the pumpkin, oil, and molasses.
- Stir the wet ingredients into the dry ingredients just until combined. Pour the batter into the pan and smooth the top using a spatula.
- Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean.
Notes
Recipe source: Sweet Pea’s Kitchen who adapted it from Sugarcrafter
Serving: 1slice, Calories: 224kcal, Carbohydrates: 36g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 252mg, Fiber: 2g, Sugar: 13g, NET CARBS: 34
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
I tried Sweet Peas pumpkin cornbread recipe just yesterday and it is awesome. You have got to try it to believe how good it is.
This sounds so good. Will give them a try. I am glad that my pound cake recipe you tried was a hit. Thanks so much for stopping by my blog.
Loved your poundcake! I’m going to make it for my parents. Thanks for stopping by my blog also
i also love cornbread and pumpkin so i’ll be anxious to see if you find a recipe you like better
I definitely plan on playing around with another pumpkin cornbread recipe, in hopes of getting one for Thanksgiving. The other bloggers who tried this recipe didn’t seem to think it was too dry though. I wonder if it was the cornmeal brand I used. Regardless, if I find a better one, I’ll definitely post it!
Kirbie! I just wanted to say how much I’ve been enjoying your blog. Pumpkin and Matcha are two of my favorite flavors and I have a huge soft spot for sweets. I’m living in Madrid and these types of sweets and even the ingredients are hard to come by so I’ve just been enjoying reading. However, I forward all the recipes to mother at home in Hawaii and nudge her to try baking them. Thank you for writing such an entertaining blog!!
Hi Alana, I love to hear it when people are enjoying my blog, so thank you for the nice comment! It’s too bad matcha and pumpkin are hard to come by in Madrid. Hopefully when you pay a visit to your mother, she’ll bake you some of the recipes! I definitely have some more matcha ones coming up after I finish up my pumpkin baking madness.