How to Make Cranberry-Pumpkin Cornbread - A Step-by-Step Guide

When fall rolls around, it's the perfect time to enjoy comforting baked goods that combine the flavors of the season. And what better way to do that than with a delicious cranberry-pumpkin cornbread? This moist and flavorful cornbread is the ideal accompaniment to a warm bowl of soup or a Thanksgiving feast. The combination of tart cranberries and sweet pumpkin creates a harmonious balance of flavors that is sure to impress your family and friends.

This cranberry-pumpkin cornbread is ...

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 cup white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup fresh cranberries
  • 1 cup milk
  • ⅔ cup pumpkin puree
  • 1 egg

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 40 mins
  • Servings: 8
  • Yield: 1 9-inch round

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix in cranberries, milk, pumpkin, and egg until well combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool before cutting, 5 to 10 minutes.
  • Nutrition

    255 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 26mg
    • Sodium: 558mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 3g
    • Total Sugars: 28g
    • Protein: 5g
    • Vitamin C: 2mg
    • Calcium: 182mg
    • Iron: 2mg
    • Potassium: 108mg