Go Back
Cornbread is a beloved staple in American cuisine, celebrated for its rich history and versatility. With roots tracing back to Native American cooking, cornbread has evolved into a comfort food cherished in many households across the nation. Its delightful texture and ability to complement a wide array of dishes—ranging from savory stews to sweet accompaniments—make it a go-to choice for gatherings, potlucks, and family dinners. As the leaves begin to change and the air turns crisp, there's no better time to introduce a seasonal twist to this classic dish: Pumpkin Spice Cornbread.

Pumpkin Cornbread

Discover the delight of Pumpkin Spice Cornbread, the perfect autumn treat that combines the classic comfort of cornbread with the warm flavors of pumpkin and spices. This moist, flavorful bread not only fills your kitchen with a cozy aroma but also pairs wonderfully with soups, stews, and festive gatherings. Learn about each ingredient's role, from the sweetness of pumpkin puree to the gentle kick of spices, and find easy step-by-step instructions to create this seasonal favorite. Whether it's for a Thanksgiving feast or a cozy breakfast, Pumpkin Spice Cornbread is set to become a cherished recipe in your home. Get ready to taste the season!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 cup cornmeal

1 cup pumpkin puree (can be canned or freshly made)

1/3 cup packed brown sugar

1/3 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup buttermilk (or substitute with milk mixed with 1 tablespoon lemon juice)

1/3 cup vegetable oil or melted butter

2 large eggs

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a 9-inch square baking dish by greasing it with cooking spray or butter, or line it with parchment paper to ensure easy removal after baking.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, brown sugar, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk these ingredients together thoroughly until they are evenly mixed, ensuring an even distribution of the dry elements.

      Combine Wet Ingredients: In a separate bowl, take the pumpkin puree and add in the buttermilk, vegetable oil (or melted butter), and the two large eggs. Use a whisk to beat the mixture until it is smooth and well blended, ensuring the eggs are fully incorporated.

        Combine Mixtures: Gradually pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, gently stir the two mixtures together until just combined. It’s important not to overmix; a few small lumps are perfectly normal and will yield a tender cornbread.

          Bake: Transfer the batter into the prepared baking dish, smoothing the top with the spatula for an even surface. Place it in your preheated oven and bake for 20-25 minutes. The cornbread is done when it is golden brown and a toothpick inserted into the center comes out clean.

            Cool and Serve: After baking, take the cornbread out of the oven and allow it to cool in the dish for about 10 minutes. Carefully transfer the cornbread to a wire rack to cool slightly before slicing it into squares. Serve it warm, either plain or with your choice of butter or a drizzle of honey for added sweetness.

              Prep Time: 15 min | Total Time: 40 min | Servings: 9

                Presentation Tips: For an inviting presentation, place the warm cornbread in a rustic basket lined with a beautiful cloth, and consider garnishing each piece with a light pat of butter or a sprinkle of cinnamon sugar for a delightful touch. Enjoy!