How to Make Pumpkin Corn Bread - A Step-by-Step Guide

There's something about the fall season that makes us crave warm, comforting foods, and what better way to satisfy that craving than with a homemade loaf of pumpkin corn bread? This unique twist on a classic corn bread recipe combines the earthy sweetness of pumpkin with the hearty texture of cornmeal, resulting in a deliciously moist and flavorful bread that is perfect for accompanying a cozy autumn meal.

Whether you serve it alongside a steaming bowl of chili or enjoy it as a standa...

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Ingredients

  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs, well beaten
  • 1 cup canned unsweetened pumpkin puree
  • ½ cup packed dark brown sugar
  • ¼ cup canola oil
  • 1 cup coarsely chopped pecans

Information

  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Servings: 12
  • Yield: 1 dozen

  • Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
  • Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
  • Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.
  • Nutrition

    228 cal.

    • Total Fat: 12g
    • Saturated Fat: 1g
    • Cholesterol: 31mg
    • Sodium: 195mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 2g
    • Total Sugars: 10g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 42mg
    • Iron: 2mg
    • Potassium: 127mg