PUMPKIN CORN BREAD
This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.-
Provided by Taste of Home
Time 45m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
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Emmanuel Iseoluwa
[email protected]Thanks for sharing this recipe! I'm always looking for new cornbread recipes to try.
Arun Das
[email protected]I can't wait to try this recipe! It looks so delicious.
William Vogelman
[email protected]This cornbread is a great side dish for any meal.
hassanullah editer
[email protected]I've never been a big fan of cornbread, but this recipe changed my mind. It's so moist and flavorful.
Gift Mundia
[email protected]This is my new favorite cornbread recipe! It's so easy to make and it always turns out perfect.
Joiyashakir Joiyashakir
[email protected]I made this cornbread for a potluck and it was a huge hit! Everyone loved it.
SAIB BUTT
[email protected]This cornbread is so flavorful and the pumpkin gives it a nice fall flavor.
Ezana Mullabazi
[email protected]I was surprised at how moist this cornbread was. I've tried other pumpkin cornbread recipes before that were dry and crumbly.
Sangeen Khan
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
cherish Ezenwelu
[email protected]I made this cornbread in a muffin tin and it turned out great! Perfect for grab-and-go breakfasts.
Quetzalli Flores
[email protected]This cornbread is perfect for fall gatherings.
Haseeb Yamin
[email protected]I added a cup of chopped walnuts to the batter for extra crunch and flavor.
Ali Meer
[email protected]This cornbread is a great way to use up leftover pumpkin puree.
BARKATULLAH MBR
[email protected]I love that this recipe uses canned pumpkin. It makes it so easy to make year-round.
pappuyadav pinto
[email protected]So easy to make and so delicious! I've already made it twice in the last week.
Ashley Menon
[email protected]This pumpkin cornbread was a hit at my Thanksgiving dinner! It was moist and flavorful, with a perfect balance of sweetness and spice.