Pumpkin Cornbread
Celebrate the flavors of autumn with this moist pumpkin bread that perfectly complements a hearty soup or stew.
- Yield: 12 1x
Ingredients
Scale
- 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
Instructions
- 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 9×13 dish or muffin tins. Muffins take 15-20 minutes. Makes approximately 24 muffins.
Notes
Great recipe for freezing muffins to have on hand.
Find it online: https://www.realthekitchenandbeyond.com/pumpkin-cornbread/