Pumpkin Cornbread

This Pumpkin Cornbread is perfectly soft and slightly sweet cornbread made with pure pumpkin and maple syrup with instructions to make it in the oven or your slow cooker. You can enjoy it alone as an afternoon snack or as a deliciously cozy side dish alongside your favorite bowl of soup or chili.

Pumpkin Cornbread Recipe: A Seasonal Twist on a Classic Favorite

Craving a comforting treat that captures the essence of fall? This Pumpkin Cornbread is a delightful fusion of traditional cornbread with the rich, earthy flavor of pumpkin, and will undoubtedly become a seasonal staple in your kitchen.

Whether baked in the oven or the slow cooker for a set-and-forget hands-off option, your kitchen will be filled with the warm aroma of seasonal spices, making this cornbread a must-have for your fall repertoire. Plus this cornbread recipe caters to various dietary needs and is sure to become a kitchen favorite.

Ingredients You’ll Need:

• Gluten-free 1-to-1 Baking Flour: A versatile choice for a gluten-free option, but feel free to use traditional flours for a classic touch.
• Cornmeal: The foundation of any good cornbread, providing a satisfying texture.
• Baking Powder: A leavening agent ensuring a light and fluffy result.
• Salt: To balance the sweetness and enhance the overall flavor.
• Vegan Butter: Melted to perfection, adding richness. Substitute with ghee or regular butter as per your preference.
• Maple Syrup: A natural sweetener offering a hint of maple goodness. Options for vegan honey or sugar-free alternatives available.
• Egg or Egg Substitute: Binding the ingredients together, with options for egg substitutes for a vegan-friendly version.
• Pumpkin Puree: The star of the show, bringing a warm, autumnal flavor. Substitutable with butternut squash, sweet potato, or another squash.
• Unsweetened Almond Milk with Vinegar: Creating a homemade dairy-free buttermilk alternative, though regular buttermilk works just as well.

Instructions: How to make Pumpkin Cornbread

Oven Method:

1. Prepare and Mix: Combine dry ingredients and wet ingredients separately, then blend them for a perfect marriage of flavors.
2. Bake to Perfection: In a preheated oven, watch your cornbread rise and turn golden. A toothpick should come out clean from the center.
3. Serve and Enjoy: Serve your pumpkin cornbread with chili, honey, or your favorite spread. For later, wrap it up and refrigerate for up to five days.

Slow Cooker Method:

1. Prep and Combine: Whisk your dry and wet ingredients, pour into a lined slow cooker, and let the magic happen.
2. Slow Cook to Golden Perfection: Patiently wait for your cornbread to develop a golden-brown edge and a clean toothpick test.
3. Serve and Enjoy: Serve after cooling for 15 minutes. This cornbread can be wrapped and stored for up to two days.

Tips for Success: Perfecting Your Pumpkin Cornbread

• Customize Flours: Experiment with different flours for varied textures and flavors.
• Moisture Matters: Adjust pumpkin or squash consistency for your preferred level of moisture.
• Don’t Overmix: A gentle blend ensures a tender result.

Storage and Freezer Instructions:

• Refrigeration: Refrigerate wrapped cornbread in plastic for up to 5 days.
• Freezer: Freeze portions tightly wrapped in plastic and stored in an airtight container for longer storage.

Serving Suggestions

Pair your pumpkin cornbread with hearty soups, stews, or as a side for Thanksgiving dinner. The warm, autumn flavors complement a variety of dishes.

1. Chili Companionship: Serve warm slices of our pumpkin cornbread alongside a hearty bowl of chili for a classic combination that balances the sweet and savory notes.
2. Honey Drizzle Delight: Elevate the sweetness by drizzling warm honey over the cornbread, creating a luscious and indulgent treat.
3. Savory Spread Showcase: Experiment with savory spreads like herb-infused butter or whipped feta for an added layer of richness.
4. Cheeseboard Charm: Pair our healthy cornbread with a holiday cheeseboard featuring sharp cheddar, creamy brie, and tangy goat cheese for a delightful contrast of textures.
5. Soup Sidekick: Make a bowl of minestrone soup a meal by adding cornbread on the side, providing a comforting and filling accompaniment.
6. Brunch Brilliance: Slice and toast leftover cornbread for a unique addition to your brunch spread, serving it with poached eggs or avocado.

Variations and Substitutions: Make it Your Own

Feel free to experiment with nuts, seeds, or dried fruit for added texture and flavor. Swap out ingredients based on dietary preferences or what you have on hand.

1. Nutty Delight: Enhance the texture by adding a handful of chopped nuts such as pecans or walnuts. Toast them for an even richer flavor.

2. Seed Sensation: For a subtle crunch, incorporate seeds like sunflower or pumpkin seeds into the batter. They not only add texture but also bring a nutty undertone.

3. Dried Fruit Fusion: Sweeten the deal by folding in a handful of dried fruits like cranberries or raisins. The chewy bursts of sweetness will complement the warm spices beautifully.

4. Spice it Up: Experiment with additional spices like cinnamon, nutmeg, or even a dash of pumpkin pie spice for a more robust flavor profile.

5. Cheesy Twist: For a savory kick, mix in shredded cheddar or Parmesan cheese. The cheesy goodness will make your cornbread an excellent companion to soups and chili.

6. Savory Herb Infusion: Add depth with a savory twist by incorporating herbs like rosemary or thyme. This variation pairs exceptionally well with autumn soups.

7. Citrus Zest Zing: Brighten up the flavors with a hint of citrus zest. Orange or lemon zest will add a refreshing element to the rich and hearty cornbread.

Frequently Asked Questions FAQs: 

Q1: Can I use regular all-purpose flour instead of gluten-free flour?

Absolutely! If you’re not following a gluten-free diet, feel free to substitute regular all-purpose flour for a more traditional cornbread experience.

Q2: Can I replace pumpkin puree with butternut squash or sweet potato?

Certainly! Butternut squash, sweet potato, or even another type of squash can be excellent alternatives, offering unique flavors while maintaining the moist texture.

Q3: What can I use if I don’t have almond milk for the dairy-free buttermilk option?

Any non-dairy milk alternative will work. Soy milk, oat milk, or coconut milk can be great substitutes. Alternatively, if dairy is not a concern, regular buttermilk is a perfect option.

Q6: Can I make this cornbread without eggs for a vegan version?

Absolutely! Use your favorite egg substitute to make this pumpkin cornbread entirely vegan.

Q7: What are some serving suggestions for pumpkin cornbread?

This cornbread pairs well with hearty soups, stews, or serves as a delightful side for Thanksgiving dinner. Its warm, autumn flavors make it a versatile addition to various meals.

Q8: How do I adjust the moisture level in the cornbread?

Depending on personal preference, you can adjust the consistency of the pumpkin or squash puree to achieve your desired level of moisture.

More delicious cornbread recipes you will love:

Cornbread Stuffing

Gluten-Free Cornbread

5 from 4 votes

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Pumpkin Cornbread

Prep Time

10 mins

Cook Time

2 hrs

Total Time

2 hrs 10 mins

 

This Pumpkin Cornbread is perfectly soft and slightly sweet cornbread made with pure pumpkin and maple syrup with instructions to make it in the oven or your slow cooker. You can enjoy it alone as an afternoon snack or as a deliciously cozy side dish alongside your favorite bowl of soup or chili.

Course: Side Dish

Cuisine: American, Holiday

Keyword: easy cornbread recipe, homemade corn bread, pumpkin cornbread, slow cooker thanksgiving side dish

Servings: 8 servings

Calories: 307 kcal

Author: Kelly

Ingredients

• 1-1/4 cup gluten-free 1-to-1 baking flour , you can also sub with gluten-free finely ground oat flour, cassava flour or all-purpose flour if you’re not gluten-free 3/4 cup cornmeal
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/3 cup vegan butter , melted. You can also sub with ghee or unsalted butter if you’re not dairy-free.
• 3 tablespoons maple syrup , you can also substitute with vegan honey, sugar-free maple syrup or sticky liquid sweetener of your choice such as sugar-free maple syrup, allulose or yacon syrup for a lower sugar option.
• 1 large egg , lightly whisked. You ca also sub with egg substitute of your choice for an egg-free option
• 2/3 cup pumpkin puree , you can use canned or homemade. Feel free to swap with roasted / cooked and mashed butternut squash, sweet potatoes or any other squash of your choice.
• 3/4 cup + 2 tablespoons unsweetened almond milk , combine the milk with 1 tbsp vinegar and let the mixture sit for 10 minutes, or until curdled as a homemade dairy-free buttermilk option. Buttermilk works too if you’re not dairy-free.

Instructions

Oven Method:

1. Preheat oven to 400°F (204°C). Grease and lightly flour a 9”inch baking pan. Set aside.

2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in the pumpkin puree and then the curdled almond milk mixture (or buttermilk).

3. Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)
4. Pour the batter into the prepared baking pan.
5. Bake for 20 minutes, or until the center is cooked, using a toothpick to test, and the top is lightly golden.
6. Cut and serve with chili, honey or your favorite buttery spread.
7. Wrap in plastic wrap and place in an airtight container in the fridge for up to 5 days.

Slow Cooker Method:

1. Line the slow cooker with aluminum foil. Spray the foil with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in the pumpkin puree and then the curdled almond milk mixture (or buttermilk).

3. Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)

4. Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top.

5. Cook on low for 3 1/2 to 4 hours or on high for 1 1/2 - 2 hours or until edges are golden brown and a toothpick inserted into the center comes out clean. (The time may be slightly different depending on your slow cooker).
6. Once cooked, remove entire foil with cornbread from the slow cooker and let cool for 15 minutes. Cut and serve with chili, honey or your favorite buttery spread.
7. Wrap in plastic wrap and place in an airtight container for up to 2 days.

Recipe Notes

*If you want your bread sweeter, feel free to add more maple syrup.

**To make your own buttermilk, add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for about 5 minutes - until it's curdled. Then measure out the amount needed for this recipe.

• Refrigeration: Cornbread is best enjoyed the same day but it will still remain soft for the next 2 days. Make sure you wrap it tightly with plastic wrap or cover in an airtight container for up to 5 days.
• Freezer: Freeze portions tightly wrapped in plastic and stored in an airtight container for longer storage.

 

Nutrition Facts

Pumpkin Cornbread

Amount Per Serving (1 serving)

Calories 307 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g45%

Carbohydrates 35g12%

Fiber 3g12%

Sugar 10g11%

Protein 6g12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.