Name: Pumpkin Cornbread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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; 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

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If you’re looking for a perfectly cozy autumn twist on classic cornbread, pumpkin cornbread is about to become your new obsession. Tender, moist, and just the right balance of sweet and spice, this bread pairs earthy pumpkin with golden cornmeal in every bite. It’s a breeze to whip up, absolutely stunning on any fall dinner table, and offers all the comforts of traditional home baking – no special equipment required!

Ingredients You’ll Need

Don’t let the simple ingredient list fool you: each item here plays an important role in crafting the delicate crumb, gorgeous color, and irresistible flavor of this pumpkin cornbread. Let’s break down what makes each one shine:

Cornmeal: The heart and soul of any cornbread, this delivers that classic rustic texture and a lovely golden hue.
All-purpose flour: Gives structure and keeps the bread tender so every slice holds together beautifully.
Baking powder: Ensures a fluffy rise and light crumb—don’t skip it!
Baking soda: Just the right amount boosts the leavening and balances the acidity from the pumpkin.
Salt: Pulls out every nuance of flavor and makes those sweet and savory notes pop.
Cinnamon: Warm, aromatic, and utterly necessary for that fall-inspired depth.
Nutmeg: A pinch of this goes a long way to add extra spiced warmth in the background.
Pumpkin purée: This star ingredient brings gorgeous orange color, moisture, and a subtle sweetness.
Brown sugar: Infuses a hint of rich molasses sweetness and helps caramelize the top.
Eggs: Bind everything together for that perfect, sliceable texture.
Milk: Keeps the crumb soft and moist—use your favorite kind!
Unsalted butter (melted): Lends decadent flavor and a perfectly tender crumb.
Vanilla extract: Rounds out all the flavors for that special “bakery-fresh” touch.

How to Make Pumpkin Cornbread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 375°F (190°C) so it’s nice and hot—critical for that classic cornbread crust! Grease an 8×8-inch baking dish with butter, oil, or use parchment paper for easy lifting and cleanup.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. You want to mix thoroughly so every bite has even flavor and rise.

Step 3: Mix the Wet Ingredients

In a separate medium bowl, combine the pumpkin purée, brown sugar, eggs, milk, melted butter, and vanilla extract. Whisk until the mixture is silky-smooth—this helps ensure the pumpkin is fully incorporated.

Step 4: Bring It All Together

Pour the pumpkin mixture into the bowl of dry ingredients. Stir everything together gently, just until no streaks of flour remain. Avoid overmixing, which can make the pumpkin cornbread dense instead of fluffy.

Step 5: Bake to Golden Perfection

Spoon the batter evenly into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 22–25 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean, and the top is beautifully golden.

Step 6: Cool, Slice, and Serve

Give your pumpkin cornbread a few minutes to cool in the pan before slicing into generous squares. Serve them warm for the best melt-in-your-mouth experience!

How to Serve Pumpkin Cornbread

Garnishes

Bring your pumpkin cornbread to life with a pat of salted butter, a drizzle of honey or maple syrup, or even a sprinkle of flaky sea salt for a sweet-savory twist. For special occasions, try a dollop of whipped honey butter for extra decadence.

Side Dishes

This bread is wildly versatile and pairs like a dream next to hearty classics. Set it alongside steaming bowls of chili, roasted turkey, autumn soups, or smoky barbecued meats. It’s also a fabulous holiday side—your Thanksgiving table will thank you.

Creative Ways to Present

If you’re feeling playful, cut your pumpkin cornbread into fun shapes using cookie cutters, or serve mini bites as part of a bread basket. Warm cubes can even be layered in a savory bread pudding or topped with vanilla ice cream and caramel for an unexpected dessert!

Make Ahead and Storage

Storing Leftovers

Place any extra pumpkin cornbread in an airtight container and store at room temperature for up to 2 days, or in the fridge for up to 5 days. Covering well keeps it moist and fresh.

Freezing

This bread freezes beautifully! Simply wrap squares individually in plastic wrap, then store them in a freezer-safe bag. Your pumpkin cornbread will taste fantastic for up to 2 months—just thaw at room temperature before enjoying.

Reheating

To recapture that just-baked warmth, pop a slice in the microwave for about 15–20 seconds, or reheat in a low oven (300°F) for a few minutes. Add a touch of butter after heating for extra richness.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you have homemade pumpkin purée on hand, feel free to swap it in. Just make sure it’s well-drained and smooth to prevent excess moisture in your pumpkin cornbread.

Is this recipe gluten-free?

As written, it’s not, since all-purpose flour is used. However, you can try a gluten-free 1:1 baking flour blend for delightful results. Be sure to check all baking powder and other ingredients for hidden gluten if you’re sensitive.

Can I make this pumpkin cornbread dairy-free?

Yes! Substitute your favorite plant-based milk and melted coconut oil, or a dairy-free butter alternative, and you’ll still get great flavor and texture.

What can I add to make it more savory or spicy?

A pinch of cayenne, diced jalapeños, chives, or shredded cheddar turn this sweet favorite into a savory cornbread with a subtle kick—enjoy customizing it to your taste!

How do I know when my cornbread is done?

Look for a golden top and use the toothpick test: insert it in the center, and if it comes out clean or with just a few moist crumbs, your pumpkin cornbread is ready to come out of the oven.

Final Thoughts

If you’re ready to embrace the coziest side of fall baking, give pumpkin cornbread a try. It’s easy, deeply flavorful, and an absolute crowd-pleaser—perfect for everything from weeknight dinners to holiday feasts. Enjoy every bite!

Pumpkin Cornbread Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 35 minutes
Yield: 9 squares 1x
Diet: Vegetarian

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Description

This Pumpkin Cornbread is a delightful twist on classic cornbread, with the addition of warm spices and sweet pumpkin puree. Perfect for fall gatherings or alongside a cozy bowl of chili.

Ingredients

Scale

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

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish or line it with parchment paper.
Prepare dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix wet ingredients: In a separate bowl, mix the pumpkin purée, brown sugar, eggs, milk, melted butter, and vanilla extract until smooth.
Combine: Pour the wet ingredients into the dry and stir just until combined—do not overmix.
Bake: Pour the batter into the prepared dish and smooth the top. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
Serve: Let cool slightly before slicing and serving.