Moist Pumpkin Cornbread Recipe
This Moist Pumpkin Cornbread recipe combines creamy pumpkin puree with yellow cornmeal and whole wheat flour to create a tender, flavorful bread perfect for autumn meals or year-round enjoyment. It is baked to golden perfection in a 9-inch square pan or cast-iron skillet, offering a moist texture with a subtle sweetness from brown sugar and the warm notes of pumpkin.
- Prep Time: 10 minutes
- Cook Time: 25 to 30 minutes
- Total Time: 35 to 40 minutes
- Yield: 9 to 12 servings (depending on square size)
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup pumpkin puree (preferably thick, like Libby’s; reduce to ¾ cup if using thinner puree)
- ¾ cup milk of choice
- 3 tablespoons avocado oil or melted butter
- ⅓ cup packed light brown sugar
- 2 large eggs
Dry Ingredients
- 1 cup yellow cornmeal
- ¾ cup white whole wheat flour (or 1 cup all-purpose or gluten-free flour blend)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat and Prepare Pan: Heat your oven to 375℉. Grease a 9-inch square baking pan or a cast-iron skillet to prevent the cornbread from sticking during baking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, milk, avocado oil (or melted butter), brown sugar, and eggs until fully combined and smooth.
- Add Dry Ingredients: Add the yellow cornmeal and white whole wheat flour to the wet mixture. Then sprinkle the baking powder, baking soda, and salt over the top to help mix them evenly. Using a large spoon or rubber spatula, fold the ingredients together just until the dry ingredients are incorporated to avoid overmixing.
- Pour and Spread Batter: Pour the batter into the prepared baking pan or skillet. Spread it out evenly to ensure uniform baking and an even crust.
- Bake the Cornbread: Place the pan in the preheated oven and bake until the cornbread turns golden brown and a toothpick or tip of a knife inserted into the center comes out with a few moist crumbs, approximately 25 to 30 minutes. For perfect doneness, a kitchen thermometer should read 200℉ in the center.
- Cool Before Serving: Remove the cornbread from the oven and allow it to cool for at least 15 minutes. This resting time helps the bread set properly and makes it easier to cut into squares without crumbling.
- Store Leftovers: Cover any leftover cornbread and store at room temperature for up to 2 days or refrigerate for 4 to 5 days. For longer storage, freeze individual squares in an airtight container for up to 3 months.
Notes
- Store cornbread in an airtight container on the counter for up to two days; refrigerate for 4-5 days for longer freshness.
- Freeze individual squares for up to three months in an airtight, freezer-safe container to preserve flavor and texture.
- Using a kitchen thermometer to ensure a 200℉ internal temperature guarantees the cornbread is cooked without drying out.
Find it online: https://deliciousyum.com/moist-pumpkin-cornbread-recipe/
