Pumpkin Corn Bread
This Pumpkin Corn Bread is a perfect fall breakfast, topped with a little butter and honey. It's also great paired with chili-- an autumn favorite!
Recipe type: Side
Cuisine: Bread
Serves: 9
  • 1 cup flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup brown sugar
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup light olive oil or canola oil
  • 1 tbsp molasses
  1. Preheat oven to 400 degrees and grease an 8×8″ baking dish.
  2. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
  3. In a small bowl, beat the eggs, and stir in the pumpkin, oil, and molasses.
  4. Stir the wet ingredients into the dry until just combined, then spread the batter evenly in the pan.
  5. Bake about 30 minutes, until a knife or toothpick inserted into the center comes out clean.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/2011/10/18/pumpkin-corn-bread/