Cranberry Pumpkin Cornbread
User Reviews
5
Cranberry Pumpkin Cornbread
Description
Cranberry Pumpkin Cornbread combines yellow or white cornmeal and flour with baking powder and spices like cinnamon or pumpkin pie spice. The wet ingredients include pumpkin puree, eggs, brown sugar, vegetable oil, molasses, and milk, creating a moist batter. Fresh cranberries fold in to add bursts of tartness throughout the bread. Baking in a greased loaf pan until a toothpick comes out clean ensures the cornbread is cooked through with a soft interior.
The texture balances a slightly grainy, hearty cornmeal base with the smoothness from pumpkin and moistness from oil and molasses. The cranberries provide a fresh, tangy contrast to the sweet, spiced batter. This combination suits fall meals well, complementing chili, soups, or enjoyed for breakfast.
Cornmeal grind and color can be adjusted depending on preference and availability without affecting the recipe's core features. Different textures range from smooth and cake-like to hearty and rustic based on cornmeal choice.
Ingredients
- 1 cup flour
- 1 cup yellow cornmeal medium grind, or white cornmeal
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon or pumpkin pie spice
- 2 large egg
- 1 cup pumpkin puree
- 1/2 cup brown sugar packed
- 1/3 cup vegetable oil
- 2 Tbsp molasses
- 1/3 cup milk
- 1 cup cranberries fresh
Instructions
- Set the oven to 375F. Grease your 9x5 loaf pan and line with a sling of parchment paper if you want to lift the bread out for easy slicing.
- Whisk together the flour, cornmeal, baking powder, salt, and spice in a medium bowl.
- Whisk together the eggs, pumpkin, sugar, oil, molasses and milk in a larger bowl until well combined.
- Fold the dry ingredients into the wet, just until combined and there is no dry flour left. Fold in the cranberries.
- Turn into your prepared pan and spread out evenly. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Cool for a few minutes in the pan, then remove to a rack. Serve warm, or at room temperature.
Notes
- Use any cornmeal grind; fine yields softer texture, medium gives moist bread with slight grain, coarse adds crunch and heartiness.
- Yellow cornmeal offers the classic corn flavor and deeper color; white cornmeal is milder and lighter in color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 258mg | 11% |
| Potassium | 343mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 3886IU | 78% |
| Vitamin C | 2mg | 2% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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