Pumpkin Cornbread
Print recipe
| Serves | 10-12 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 50 minutes |
| Meal type | Bread |
Sweet, moist cornbread. Perfect to pair with any type of chili or soup on a cool autumn day.
Ingredients
- 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
Directions
| 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. | |
