Pumpkin Cornbread is a cozy, moist treat that brings together the sweet earthiness of pumpkin with the classic, crumbly texture of cornbread. It’s a bright splash of fall in every bite, with just a hint of spice that warms you up from the inside out. This cornbread isn’t just the sidekick to chili or soup—it’s the star of the table.
I love making this cornbread when the weather turns crisp because it feels like a little celebration of the season. The pumpkin keeps it soft and tender while adding a natural sweetness that makes it a perfect snack all on its own. Sometimes I sprinkle a bit of brown sugar or drizzle honey on top—it’s a simple touch that turns it from good to great in no time.
One of my favorite ways to enjoy pumpkin cornbread is warm right out of the oven, slathered with a pat of butter that melts into all the little nooks and crannies. It’s great alongside chili, of course, but honestly, it’s just as wonderful paired with a cup of tea or coffee for a happy afternoon bite. I’m pretty sure it’s the recipe that everyone asks me to bring to fall dinners because it’s just as comforting as pumpkin pie, without all the fuss.
Key Ingredients & Substitutions
Cornmeal: This is the heart of cornbread and gives it the classic crumbly texture. I always use yellow cornmeal for a nice color and flavor. If you prefer something a bit finer, try using stone-ground cornmeal.
Pumpkin Puree: Canned pumpkin puree is perfect for moisture and sweetness. If fresh pumpkin is what you have, roast and mash it first, but make sure it’s drained well to avoid sogginess.
Flour: All-purpose flour helps give the bread structure. For a gluten-free version, try a blend of gluten-free baking flour, but the texture might be slightly different.
Spices: Cinnamon, nutmeg, and cloves bring warmth and depth to the bread. You can adjust the amounts or swap cloves with allspice if you like a milder taste.
Oil or Butter: I like using melted butter for a richer taste, but vegetable oil keeps it moist too. You can also try melted coconut oil for a subtle twist.
How Can I Make Sure My Pumpkin Cornbread Is Moist and Tender?
Moisture is key to great pumpkin cornbread, and it comes from the pumpkin, eggs, and fat. Here are my tips for keeping it tender:
- Don’t overmix: Stir the wet and dry ingredients just until combined. A few lumps are okay!
- Use the right pumpkin: Canned pumpkin puree is ideal for consistency, but fresh works if drained well.
- Check your liquid: Milk or buttermilk adds tenderness; using buttermilk can make it even more moist.
- Don’t overbake: Start checking at 25 minutes and remove when a toothpick comes out clean but the bread is still soft.
- Let it cool briefly: This helps the cornbread set without drying out before slicing.
Equipment You’ll Need
- 8-inch square baking pan or cast-iron skillet – I recommend these because they help the cornbread bake evenly and develop a nice crust.
- Large mixing bowl – perfect for whisking together your dry ingredients without making a mess.
- Medium bowl – for mixing the wet ingredients, which makes it easier to combine later.
- Whisk – a quick way to blend everything smoothly and avoid lumps in your batter.
- Measuring cups and spoons – to ensure your ingredients are just right for the best texture and flavor.
- Oven – obviously, for baking your delicious cornbread!
Flavor Variations & Add-Ins
- Stir in chopped walnuts or pecans for a crunchy texture and nutty flavor that pairs well with pumpkin.
- Add a handful of shredded cheddar cheese to make it savory, perfect alongside chili or soup.
- Mix in cranberries or dried cherries for a sweet-tart contrast that is especially festive in fall.
- Spice it up by adding a pinch of cayenne pepper or ground ginger for a warm, spicy kick.
How to Make Pumpkin Cornbread
Ingredients You’ll Need:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 1 cup milk (or buttermilk)
- Whipped cream or butter for serving (optional)
- Ground cinnamon for garnish (optional)
Time Needed
This recipe takes about 10 minutes to prepare and 25 to 30 minutes to bake. Allow a few extra minutes for cooling before slicing and serving.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Start by preheating your oven to 375°F (190°C). Grease an 8-inch square baking pan or a cast-iron skillet to prevent sticking.
2. Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves (if using). This step ensures your spices and leavening are evenly distributed.
3. Combine Wet Ingredients
In a medium bowl, mix the pumpkin puree, eggs, vegetable oil (or melted butter), and milk until everything is well blended and smooth.
4. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Stir gently just until everything is moistened. Be careful not to overmix—some small lumps are okay to keep your cornbread tender.
5. Bake
Pour the batter into your prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Cool and Serve
Let your cornbread cool for a few minutes before slicing. Serve it warm, topped with a pat of butter or a dollop of whipped cream, and a sprinkle of cinnamon if you like. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin?
Yes, you can! Just make sure to roast and mash the pumpkin first, then drain any excess moisture so your cornbread doesn’t turn out soggy.
Can I Substitute Buttermilk for Regular Milk?
Absolutely! Buttermilk adds a nice tang and extra tenderness to the cornbread, making it even more moist and flavorful.
How Should I Store Leftover Pumpkin Cornbread?
Store leftovers in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Add Mix-Ins to This Cornbread Recipe?
Definitely! Try stirring in chopped nuts, dried cranberries, or shredded cheese to customize the flavor and texture to your liking.
