Fall is here in all it’s beauty. I was going to say quickly approaching, but no, it’s here already! There is nothing better than soup and bread on a cloudy day. Well, in my humble opinion anyway. Italian bread is 1.99 at the grocery store a few miles up the road but when you eat soup often that gets a bit pricy. I am trying really hard to make my own bread – any bread – with soup instead of hitting my budget with items I don’t already have, (you know, scrumptious crusty loaves of white bread that you just can’t quite make at home.) It can be a hard thing to find – that perfect recipe that makes you miss what you don’t have just a little less.
It just so happens that I had pulled a bag of frozen pumpkin out the other day and it desperately needed used. I was going to make muffins but TIME!!! I don’t NEED muffins right now. I need bread for tonight’s soup. I went to one of my favorite go-to bloggers on things food related, Real Mom Kitchen. I was searching for cornbread recipes since I STILL haven’t found the best cornbread recipe ever and came across Pumpkin Cornbread. I change the recipe up a bit but not too much.
I pulled that bread out of the oven and tried it on the spot. The texture is amazing! It isn’t as rugged as my cornbread generally is with the coarse cornmeal. The pumpkin flavor is subtle but still there, which to me is perfect. Generally I HAVE to have butter…..and maybe honey….slathered on my cornbread but I ate this with no condiments. I just hope there is some left for dinner!! Even better, the pumpkin haters in my house love this one.
The recipe also makes amazing pumpkin cornbread muffins and they freeze beautifully. Perfect for a grab and go breakfast.
Celebrate the flavors of autumn with this moist pumpkin bread that perfectly complements a hearty soup or stew.
- 2 cups whole wheat flour
- 2 cups cornmeal
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 cups or 1 - 15/16 ounce can pumpkin puree
- 4 large eggs
- 1 & 1/3 cup sugar (can cut down 1/3 cup)
- 1/2 cup oil - coconut or extra virgin olive oil are my favorites
- 3 Tablespoons dark/black strap molasses
- Preheat oven to 400 degrees.
- Mix flour, cornmeal, sugar, baking powder, salt and spices.
- Add pumpkin, molasses, eggs and oil.
- Mix until just incorporated.
- For the best cornbread ever, add 1 tablespoon butter to a large cast iron pan and preheat in the over. Swirl to coat the bottom and sides of pan with butter. Pout in batter and bake for 20-25 minutes, until toothpick comes out clean.
- No cast iron? Grease a 9x13 dish or muffin tins. Muffins take 15-20 minutes. Makes approximately 24 muffins.
Great recipe for freezing muffins to have on hand.