If you’re looking for a cozy, autumn-inspired twist on a classic staple, Pumpkin Cornbread is going to sweep you off your feet! It’s everything you love about cornbread—sweet, crumbly, and perfectly golden—with the added magic of pumpkin purée for a moist, flavorful bite bursting with warm spices. Whether you serve it as the star at your holiday table or as an everyday snack slathered in honey butter, one thing’s for sure: this Pumpkin Cornbread will keep everyone coming back for seconds.
Ingredients You’ll Need
One of the best things about Pumpkin Cornbread is just how approachable the ingredient list is. Every component is thoughtfully chosen to guarantee a beautifully balanced bread with great texture and taste—don’t skip any for best results!
- Cornmeal: This gives cornbread its signature rustic crumb and mildly sweet, earthy flavor.
- All-purpose flour: Balances out the cornmeal so your bread is tender, not gritty or dry.
- Baking powder: Ensures a soft, fluffy rise, so each piece is light and airy.
- Baking soda: Added for lift and a subtle tenderness, especially with the acidity from pumpkin.
- Salt: Brightens and amplifies all the other ingredients; don’t skimp here!
- Cinnamon: Infuses warm, autumnal flavor that pairs perfectly with pumpkin.
- Nutmeg: Adds a hint of nuttiness and spice for complexity.
- Pumpkin purée: The star! Makes the bread extra moist and gives a gentle sweetness.
- Brown sugar: Deepens the sweetness and enhances the overall richness with its caramel notes.
- Eggs: Bind all the ingredients together, giving structure and a delicate crumb.
- Milk: Adds moistness and ensures the batter blends smoothly.
- Unsalted butter (melted): Gives a delicious richness and keeps the cornbread soft.
- Vanilla extract: Adds warmth and ties together the flavors so beautifully.
How to Make Pumpkin Cornbread
Step 1: Prep Your Baking Dish
Preheat your oven to 375°F (190°C). Take a moment to grease an 8×8-inch baking dish or line it neatly with parchment paper. This stops sticking and lets those golden corners release like a dream. You’ll thank yourself later!
Step 2: Mix Your Dry Ingredients
Grab a large bowl and whisk together your cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This combines the leavening agents and spices evenly, ensuring no surprise pockets of baking powder or spice bombs later on.
Step 3: Blend the Wet Ingredients
In a separate bowl, stir together the pumpkin purée, brown sugar, eggs, milk, melted butter, and vanilla extract. Mix until everything is gorgeously smooth and cohesive—you’re starting to smell the fall flavors coming together already!
Step 4: Combine Wet and Dry
Pour the wet pumpkin mixture into the bowl of dry ingredients. Stir gently just until everything is moistened—overmixing makes for dense bread, so a few streaks of flour are okay. The batter will be thick and rich in color, thanks to all that pumpkin.
Step 5: Bake to Perfection
Spoon the batter into your prepared baking dish, spreading it out evenly. Slide it into the oven and bake for about 22 to 25 minutes. Check with a toothpick in the center; it should come out clean. The top will be beautifully golden and slightly springy to the touch.
Step 6: Cool and Serve
Let your Pumpkin Cornbread cool just a bit in the pan before slicing into generous squares. This rest helps set the structure and makes for neater pieces (but don’t worry, it’s still divine warm!).
How to Serve Pumpkin Cornbread
Garnishes
Pumpkin Cornbread begs for a simple flourish. Try a slather of honey butter, a drizzle of maple syrup, or a scatter of flaky sea salt right before serving. For a festive touch, top with a pinch of cinnamon sugar or a handful of toasted pumpkin seeds.
Side Dishes
Pair your Pumpkin Cornbread with hearty autumn soups, chili, or a roasted vegetable medley. It’s classic alongside Thanksgiving turkey and gravy, and a welcome companion to salads or savory bean dishes year-round.
Creative Ways to Present
Cube leftovers for crunchy croutons on autumn salads, or use slices to build a unique stuffing for your holiday table. You can even layer squares into a savory bread pudding with herbs and cheese for a show-stopping brunch dish.
Make Ahead and Storage
Storing Leftovers
Once your Pumpkin Cornbread is completely cooled, wrap any leftovers tightly in plastic wrap or store in an airtight container. They’ll stay moist and lovely for up to three days at room temperature.
Freezing
If you’d like to save some for later, simply wrap individual squares in plastic and tuck them into a freezer bag. They freeze beautifully for up to two months, making them a handy treat to thaw out on a chilly day.
Reheating
To enjoy that just-baked taste, warm leftover Pumpkin Cornbread in the microwave for about 10 seconds per square, or cover with foil and heat in a low oven until just warmed through. A dollop of softened butter never hurts!
FAQs
Can I use homemade pumpkin purée?
Absolutely! Just make sure it’s well-drained for similar consistency to canned. Homemade adds an extra layer of freshness and is a great way to use up leftover roasted pumpkin.
What can I substitute for milk?
You can use any plain, unsweetened plant-based milk (like almond, oat, or soy) with great results; just make sure it’s not flavored or sweetened.
How do I make Pumpkin Cornbread gluten free?
Swap the all-purpose flour for your favorite gluten-free blend (with xanthan gum if possible). The recipe still turns out moist and full of flavor!
Can I double this recipe for a crowd?
Yes! Simply double all ingredients and bake in a 9×13-inch dish. You may need to add a few extra minutes to the bake time, so keep an eye out for that clean toothpick cue.
Why is my cornbread crumbly?
Crumbly cornbread can be caused by overbaking, not enough moisture, or overmixing. With the pumpkin and precise mixing, your Pumpkin Cornbread should turn out tender and just right every time.
Final Thoughts
I can’t recommend this Pumpkin Cornbread highly enough—it’s a seriously delightful twist on tradition and the kind of recipe that quickly becomes a staple in any kitchen. If you’re looking to surprise your friends or simply crave a cozy bite with your soup, give this a try. You’ll come back to it again and again!
Print
Pumpkin Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 squares
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Cornbread recipe combines the warmth of traditional cornbread with the seasonal flavors of pumpkin, making it a perfect side dish for fall gatherings or Thanksgiving dinners. The moist texture and subtle sweetness of this cornbread will have your guests asking for seconds!
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 cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 1 cup canned pumpkin purée
- 1/3 cup brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare an 8×8-inch baking dish.
- 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 purée, brown sugar, eggs, milk, melted butter, and vanilla extract until smooth.
- Combine dry and wet ingredients: Pour the wet mixture into the dry ingredients and stir until just combined.
- Bake: Transfer the batter to the baking dish and bake for 22–25 minutes until a toothpick comes out clean.
- Serve: Let it cool slightly, then slice and serve.
Notes
- For a spicy kick, add a pinch of cayenne pepper.
- Serve with honey butter or maple syrup for extra flavor.
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