Pumpkin Cornbread

Pumpkin Cornbread

Serves 10-12
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Meal type Bread
Sweet, moist cornbread. Perfect to pair with any type of chili or soup on a cool autumn day.


  • 2 cups white whole wheat flour
  • 1 + 1/3 cup cornmeal
  • 7 tablespoons butter (softened)
  • 3/4 cups brown sugar (tightly packed)
  • 1 + 1/2 cup almond milk
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tablespoon baking powder
  • 1 teaspoon salt


Step 1
Preheat the oven to 375 degrees Fahrenheit.
Step 2
In a medium-sized bowl, combine the flour, cornmeal, baking powder and salt.
Step 3
In a large bowl, cream together the butter and brown sugar.
Step 4
In yet another bowl, combine the almond milk, eggs and pumpkin puree and whisk well.
Step 5
Pour the flour and the wet ingredients into the butter and sugar and mix well.
Step 6
Spread the thick batter into a greased 9 x 13 pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

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