Whole Wheat Pumpkin Cornbread Recipe

Name: Whole Wheat Pumpkin Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole wheat flour; 1 cup cornmeal; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1/3 cup butter, softened; 3/4 cup light brown sugar, packed; 4 eggs; 1 1/3 cups canned pumpkin puree; 1 cup milk

Servings: persons

1 1/2 cups whole wheat flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup butter, softened
3/4 cup light brown sugar, packed
4 eggs
1 1/3 cups canned pumpkin puree
1 cup milk

1
Preheat oven to 350u00b0F.
2
Spray a 9 inch square baking pan with nonstick cooking spray and coat lightly with flour.
3
Combine the first 8 dry ingredients.
4
In another bowl, beat the butter and sugar together until fluffy.
5
Add eggs and pumpkin and combine thoroughly.
6
Add dry mixture and milk alternately until all are incorporated and the mixture is smooth.
7
Pour into pan.
8
Bake 60-70 minutes, until tester inserted in center comes out clean.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups whole wheat flour, 1 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Whole Wheat Pumpkin Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Pumpkin Cornbread

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