Pumpkin Cornbread Recipe
If you’re looking for the ultimate cozy, fall-inspired baked good, let me introduce you to Pumpkin Cornbread. This luscious twist on classic cornbread brings together golden cornmeal, creamy pumpkin puree, and warm autumnal spices in a delightfully moist, slightly sweet loaf. Whether you’re serving it alongside a steaming bowl of chili or sneaking a warm slice for breakfast, this cornbread promises to be a seasonal favorite you’ll make again and again.
Ingredients You’ll Need
Gathering the right ingredients is key to perfect Pumpkin Cornbread! Each one plays its own delicious part in creating that irresistible color, flavor, and texture. These pantry-friendly staples come together quicker than you’d think.
- Cornmeal: Brings classic cornbread texture and a warm, sunshiny color.
- All-purpose flour: Adds structure, keeping the bread tender but not crumbly.
- Baking powder: Gives a beautiful rise and lightness to the finished loaf.
- Baking soda: Balances the acidity from pumpkin and sour cream, helping the crumb stay fluffy.
- Salt: Just enough to enhance sweetness and round out all the flavors.
- Ground cinnamon: Infuses a cozy spice note that sets off the pumpkin beautifully.
- Ground nutmeg: Adds an extra layer of warmth and depth—don’t skip it!
- Pumpkin puree: The star ingredient, delivering both moisture and that unmistakable autumn flavor.
- Large eggs: Give structure, richness, and help bind everything together.
- Brown sugar: A touch of sweetness plus a hint of caramel, which highlights the pumpkin.
- Melted butter: Delivers an irresistible, rich flavor and a satisfying melt-in-your-mouth bite.
- Milk: Loosens the batter for easy mixing and tender texture.
- Sour cream or Greek yogurt: Adds creaminess, tang, and helps keep the bread moist.
How to Make Pumpkin Cornbread
Step 1: Prep Your Pan and Preheat
First things first, preheat your oven to 375°F to ensure even baking from the start. Grease an 8×8-inch baking pan generously, or line it with parchment paper for effortless removal—trust me, you’ll thank yourself at cleanup time! Ensuring a well-prepped pan prevents sticking and helps those golden edges form beautifully.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk everything together until well blended. This step is more than just combining; it helps distribute the spices so every bite of your Pumpkin Cornbread bursts with balanced flavor.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, eggs, brown sugar, melted butter, milk, and your choice of sour cream or Greek yogurt. Mix until smooth and there are no streaks of egg or pumpkin—this is where all that moist richness starts to build.
Step 4: Bring It All Together
Now pour the wet mixture into your bowl of dry ingredients. Gently stir until just combined; don’t overmix, or your Pumpkin Cornbread can turn out dense instead of tender. If you want to get creative, this is the moment to fold in extras like corn kernels or chopped nuts for a delightful crunch.
Step 5: Bake to Golden Perfection
Spread the batter evenly in your prepared pan and smooth out the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). The cornbread will be beautifully golden with slightly crisp edges. Let it cool in the pan for a few minutes before slicing into generous squares.
How to Serve Pumpkin Cornbread
Garnishes
A little extra flourish never hurt anyone! Drizzle warm honey or maple syrup over your Pumpkin Cornbread for a sweet touch, or scatter some toasted pecans or pumpkin seeds for a lovely crunch and pop of color. A pat of salted butter melting into a warm slice is always an unbeatable classic.
Side Dishes
Pumpkin Cornbread is the best companion for hearty dishes like spicy chili, roasted vegetable soups, or a fall harvest salad. Try serving it alongside scrambled eggs for a cozy brunch, or even with roasted turkey as a unique holiday side.
Creative Ways to Present
Turn your Pumpkin Cornbread into handheld mini loaves or muffins for an on-the-go snack. For special occasions, try cutting the cooled bread into fun shapes with cookie cutters, or crumble some on top of baked casseroles for a festive, crunchy topping. Don’t be afraid to think outside the pan!
Make Ahead and Storage
Storing Leftovers
Any leftover Pumpkin Cornbread can be stored in an airtight container at room temperature for up to two days. For longer freshness, keep it refrigerated, where it will easily last up to five days without sacrificing moistness or flavor.
Freezing
Pumpkin Cornbread is wonderfully freezer-friendly! Once completely cooled, wrap individual squares tightly in plastic wrap, then pop them in a zip-top bag or airtight container. They’ll keep for up to three months and make a perfect quick snack in busy times.
Reheating
When you’re ready for another slice, reheat your Pumpkin Cornbread in the microwave for 15 to 20 seconds, or warm it in a 300°F oven for a few minutes. This revives that fresh-from-the-oven softness and brings back the cornbread’s savory aroma.
FAQs
Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree works beautifully in Pumpkin Cornbread. Just be sure to drain off any excess liquid so the batter doesn’t get too runny, as moisture content varies in homemade versions.
What can I substitute for sour cream or Greek yogurt?
If you don’t have sour cream or Greek yogurt on hand, you can use plain regular yogurt, buttermilk, or even crème fraîche. Each will add a lovely tang and moisture—choose what you prefer or already have!
Can I make Pumpkin Cornbread gluten-free?
Yes, you can swap the all-purpose flour for your favorite gluten-free baking blend. Just be sure it contains xanthan gum or a similar binder for best texture, as gluten-free flours can sometimes produce a crumblier bread.
How do I tell when the cornbread is done?
Pumpkin Cornbread is ready when the top is golden, edges pull slightly from the sides of the pan, and a toothpick poked in the center comes out clean or with a few moist crumbs. Avoid overbaking so it stays moist!
Can I double the batch for a crowd?
Definitely! Just double all the ingredients and bake in a 9×13-inch pan. Check for doneness at around 30 minutes, as baking time may vary with a larger batch. Your house will smell amazing, and there’ll be plenty for everyone.
Final Thoughts
Nothing says comfort quite like a fresh batch of Pumpkin Cornbread. Give this recipe a try, and see how quickly it disappears—these golden, spiced squares are sure to win you and your loved ones over and become a must-bake every autumn!
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Pumpkin Cornbread Recipe
- Total Time: 40 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
Enjoy the flavors of fall with this delicious Pumpkin Cornbread recipe. Moist and slightly sweet, this cornbread is perfect for pairing with chili or soups.
Ingredients
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup brown sugar
- 1/4 cup melted butter
- 1/2 cup milk
- 1/4 cup sour cream or Greek yogurt
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 375°F and grease an 8×8-inch baking pan or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, mix pumpkin puree, eggs, brown sugar, melted butter, milk, and sour cream until smooth.
- Combine Wet and Dry Ingredients: Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Bake: Transfer batter to the prepared pan, smooth the top, and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool slightly before slicing and serving.
Notes
- This cornbread is mildly sweet and goes well with chili or fall soups.
- Add 1/2 cup corn kernels or chopped nuts for extra texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 8g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
