Pumpkin Cornbread

Pumpkin Cornbread is a sweet and savory side dish that is moist, fluffy, and crumbly with golden crisp edges. Loaded with real pumpkin, this twist on classic cornbread is delicious and flavorful.

Plus, this quick and easy bread recipe requires only ten minutes of preparation before baking (and no mixer required!) and takes half an hour in total. It’s perfect for tossing in the oven before a meal or baking and taking on the road.

Why You'll Love This Pumpkin Cornbread

• Full of fall flavors. Fall brings with it pumpkin-flavored everything — cornbread included! Between the pumpkin puree, pumpkin pie spice, and the cornmeal, it tastes like a full fall harvest in one bite. This cornbread will instantly get you in the autumn mood, if you’re not there already.
• It’s great as a side and an appetizer. You can serve this versatile pumpkin cornbread as a starter or alongside the main dish. Whether you’re trying to hold over a few hungry mouths before a meal or looking for the perfect bread side to compliment a stew or roast, look no further.
• It’s ideal for parties and tailgates. Autumn is the season of crockpot potlucks, tailgating events, and fall gatherings. This pumpkin cornbread travels well and is great for taking to a potluck or contributing to a party spread!
• Great use of leftover pumpkin. This pumpkin cornbread is a great recipe to make when you have some extra pumpkin puree leftover from your other fall baking adventures like Mini Pumpkin Pies, Small Batch Chocolate Chip Pumpkin Bread, or Pumpkin Mascarpone Pie.

Ingredient Notes

To make this delicious Pumpkin Cornbread, you will need the following ingredients (full measurements in recipe card below):

• flour - for a gluten-free pumpkin cornbread, substitute the wheat flour for all-purpose gluten free flour.
• cornmeal
• baking powder + baking soda
• pumpkin pie spice - pumpkin pie spice is made up of cinnamon, ground ginger, allspice, nutmeg, and clove, so if you don’t have pumpkin pie spice on hand but you have the other spices, you can make your own!
• pumpkin puree - pumpkin puree is essential to this pumpkin cornbread recipe. Whether you use store-bought pumpkin puree or a homemade puree is up to you.
• milk - the milk in this recipe can easily be swapped for a dairy-free version like coconut milk, almond milk, or another plant-based milk substitute.
• vegetable oil - feel free to use any vegetable oil such as avocado oil, olive oil, or coconut oil — just be aware that the flavor may change slightly depending on which oil you decide to use.
• eggs - the eggs in this recipe can be substituted for applesauce or mashed banana. It may slightly sweeten the recipe a bit, so you may want to alter the amount of brown sugar you add later.
• brown sugar - light molasses, honey, maple syrup, or zero-calorie brown sugar alternatives can be used instead.
• maple syrup or honey - this is optional, to drizzle on top when serving.

You will also need measuring cups and spoons, mixing bowls, and an 8-inch square baking pan.

How to Make the Best Pumpkin Cornbread

1. Combine dry ingredients. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pumpkin spice. Set aside.

2. Combine wet ingredients. In a medium mixing bowl, whisk together pumpkin puree, milk, vegetable oil, eggs, and brown sugar, until smooth and the sugar is dissolved.

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3. Add wet to dry ingredients. Pour the liquid mixture into the dry mixture. Stir with a silicone spatula to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Do not overmix. The mixture will be fairly wet.

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4. Transfer batter to pan. Lightly grease an 8-inch square baking pan with some vegetable oil and set it aside. Pour the mixture into the baking pan. Tap the pan to release some trapped air bubbles, if any.

5. Bake. Bake in a 400°F preheated oven for 20-30 minutes until golden brown and set. Remove the pan from the oven and let it cool in the pan for 15-20 minutes before serving.
6. Serve. Slice into 9 squares and serve warm or transfer to a wire cooling rack to cool completely.

How to Serve

I like to serve this Pumpkin Cornbread warm with a drizzle of maple syrup or honey on its own as a snack, or serve it as a side dish with dinner or as part of a holiday brunch spread.

Some popular dishes to serve with cornbread are:

• Turkey Chili
• Classic Meatloaf
• Chicken Noodle Soup
• Glazed Honey Balsamic Pork Chops
• Hamburger Soup with Macaroni

Storage and Freezing Instructions

How to Store

Store leftover pumpkin cornbread, once cooled to room temperature, in an airtight container at room temperature for two to three days, or refrigerate for up to five days.

How to Reheat

Reheat in the microwave by transferring to a microwave safe dish, cover with a microwavable lid or plastic cling wrap, and microwave on high for 15-30 seconds until heated through, being careful not to overheat due to risk of drying out the bread.

How to Freeze

Transfer the pumpkin bread to a sealed freezer bag and refrigerate for up to three months. Let thaw at room temperature for several hours before reheating and serving.

More Pumpkin Recipes

• 20 Best Pumpkin Desserts
• Pumpkin Dinner Rolls
• Pumpkin Bread
• Thanksgiving Pumpkin Pie
• Pumpkin Bundt Cake
• Pumpkin Mousse

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