Pumpkin Cornbread

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Pumpkin Cornbread ZagLeft

This time of the year, I can’t get enough of pumpkin!

Fortunately for me, mouthwatering pumpkin recipes can be found everywhere.  I’ve discovered quite a few on Pinterest and have pinned many of them to my pumpkin pinterest board.  It’s amazing to see the many different ways people use pumpkin in recipes and since pumpkin is a seasonal fruit I’m always on the lookout for recipes that I can incorporate pumpkin into before it disappears.

Did you know pumpkins are actually fruits?   I didn’t know this until I did a little reading about pumpkins.  To know whether or not something is either a fruit or vegetable, you have to ask whether or not it has seeds.  If it has seeds, then it’s a fruit; if not, then it’s a vegetable.  Interesting…

The other night,  I made a wonderful Roasted Red Pepper and Butternut Squash Soup and my son asked for cornbread to be served along with it.  Cornbread is easy enough to make, but of course, I thought about pumpkin and knew it’s addition would take this cornbread to an entirely different level.

To make pumpkin cornbread, I basically used the recipe on the label of Quaker Yellow Corn Meal and modified it a little bit.  To give the cornbread a touch of sweetness, I used a little brown sugar and molasses.

Pumpkin Cornbread / ZagLeft

Pumpkin actually tastes great in cornbread, making it fluffy and slightly sweet.  The pumpkin flavor is subtle and not overpowering.  It was the perfect accompaniment to the soup.

Pumpkin Cornbread ZagLeft

Pumpkin Cornbread

This slightly sweet pumpkin cornbread is full of flavor It's perfect with a piping hot bowl of soup or chili.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Servings: 12 squares
Author: Joanie Zisk


  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow corn meal
  • 1/4 cup brown sugar , packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1 tablespoon molasses


  • Preheat the oven to 400 degrees F.
  • Grease an 8 or 9-inch square baking pan.
  • Combine the flour, corn meal, brown sugar, baking powder, salt, cinnamon and nutmeg in a bowl.
  • In another bowl, combine the milk and canola oil. Lightly beat in the eggs and stir in the pumpkin and molasses.
  • Stir the wet ingredients into the dry ingredients just until incorporated.
  • Pour the batter into the prepared pan.
  • Bake 20-25 minutes or until golden brown and a knife inserted into the center comes out clean.
  • Serve warm with butter.

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