Pumpkin Cornbread
User Reviews
4.1
Pumpkin Cornbread
Description
The Pumpkin Cornbread recipe integrates pumpkin puree with a mix of flour and cornmeal, spiced with ground cardamom and freshly grated nutmeg to add aromatic warmth. It uses brown sugar and molasses for sweetness and a subtle depth of flavor. The wet ingredients, including eggs, oil, and buttermilk, create a moist, tender texture. This batter is folded gently to avoid overmixing which can toughen the bread.
Baking is performed in a buttered 9-inch springform pan at 375°F for about 30-35 minutes, with doneness confirmed by a clean toothpick. The resulting cornbread has a soft crumb that holds its moisture from the pumpkin and buttermilk, while the spices contribute subtle complexity.
This pumpkin cornbread can be served warm or at room temperature, working well as a side dish or a snack. It pairs nicely with savory dishes or can stand alone with a spread of butter.
Notes recommend that leftovers keep well at room temperature for several days or can be frozen to extend storage. This helps with planning ahead or enjoying the cornbread at a later time without quality loss.
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 1 Tbsp baking powder
- 1 tsp salt
- ½ tsp ground cardamom use cinnamon or ginger if you prefer
- ¼ tsp nutmeg freshly ground
- ½ cup brown sugar packed
- 2 large egg
- 1 cup pumpkin puree
- 1/3 cup vegetable oil
- 2 Tbsp molasses
- 1/3 cup buttermilk or milk
Instructions
- Set the oven to 375F
- Whisk together the flour, cornmeal, baking powder, salt, and spices in a medium bowl.
- In a large bowl whisk together the sugar, eggs, pumpkin, oil, molasses, and buttermilk. Make sure it all gets thoroughly combined.
- Fold the dry ingredients into the wet, mixing just until there's no dry flour left.
- Turn into a buttered 9 inch spring form pan, spreading out evenly. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Cool for a few minutes in the pan, then remove and serve warm or continue to cool to room temperature.
Notes
- Store leftovers at room temperature for several days to enjoy later.
- Freeze the cornbread for longer storage, thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 38g | 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 | 263mg | 11% |
| Potassium | 335mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 3880IU | 78% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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