This is a super moist and delicious pumpkin cornbread recipe. It’s made with pumpkin purée, seasoned with fall spices, and sweetened with maple syrup. This is an excellent side dish for chili, roast chicken, or even by itself with a cup of warm coffee. It’s versatile and so delicious!Â
This delicious, fluffy homemade pumpkin cornbread is a great twist on traditional cornbread, adding cozy and seasonal flavors. It has a moist and fluffy texture, is easy to make quick bread, and is perfect for any fall or winter gathering.
I like to pair it with whipped maple butter for extra flavor. It’s a recipe the whole family will love. If you love a good cornbread recipe, try my cranberry orange cardamom cornbread or classic cornbread muffins. Both are my favorites!
How to Make Moist Pumpkin Cornbread
I’m covering everything you need to know to make this recipe. If you prefer to jump to the recipe card, scroll to the bottom of this post, where you’ll find measurements for the ingredients and step-by-step instructions.
Supplies
- ​Large Mixing Bowl
- Springform Pan or Cast Iron Skillet
- Measuring Cups and Spoons
- ​Rubber Spatula
Ingredients
This recipe uses simple ingredients you can find at your local grocery store.
- Orange juice + Orange Zest – You will need one orange to make the zest and get 1 tbsp juice.
- All-purpose Flour – King Arthur is the brand of flour I use. If you’re not using a kitchen scale, measure the flour correctly.
- Yellow Cornmeal – I use Albers Enriched Yellow Corn Meal. Bob’s Red Mill works excellently too.
- Baking powder + Baking soda – These act together to make a fluffy and moist texture.Â
- Salt – This enhances and adds flavor to the bread.
- Ground Nutmeg + Ground Ginger
- Eggs – I always like to use large organic eggs when baking.
- Sour Cream – Adds a lot of moisture to the bread.
- Canned Pumpkin – Libby’s Canned Pumpkin Purée is what I always use.
- Maple Syrup – Use pure maple syrup for this recipe.
- Unsalted Butter – Melted and slightly cooled. I’ll put it in the microwave for about 40 seconds.
Directions
Preheat your oven to 350°F. Grease the bottom and sides of a 9-inch or 10-inch springform pan.
Mix the flour, cornmeal, baking powder, baking soda, orange zest, salt, nutmeg, and ginger in a medium bowl.
In a large liquid measuring cup, combine the wet ingredients, including the eggs, and give it a quick whisk.
Pour the wet ingredients into the dry ingredients and fold using a silicone spatula.
Stir until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and smooth out the top.
Bake for 25 minutes until the center has risen.
Let cool for 5 minutes before slicing and serving.
Optional: Serve with whipped maple butter or honey butter for even more flavor.
This pumpkin cornbread is perfect for any occasion, whether a cozy night in or a holiday dinner. The combination of pumpkin and cornmeal creates a unique texture and flavor that will impress your guests.
Tips and Variations
- Make sure to correctly measure out the ingredients, especially when it comes to the flour and cornmeal. Too much or too little can affect the texture of your cornbread.
- Use freshly squeezed orange juice and zest for optimal flavor.
- For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour.
- Don’t over-mix the batter, as this can result in a tougher and denser cornbread.
- Allow the pumpkin cornbread to cool for at least 5 minutes before slicing and serving. This will allow it to set and make for easier slicing.
- You can also bake this in a cast iron skillet. The cooking times may change a little, so make sure you watch it.
- To make this recipe gluten-free, use a 1 to 1 gluten-free baking flour instead of all-purpose flour.
Easy Pumpkin Cornbread Muffins
Using a muffin tin, you can use this recipe to make pumpkin cornbread muffins. However, the baking time will be much different, so you can start with 10 minutes and add what you need.
What to Serve Pumpkin Cornbread With
- Serve with a hearty chili or stew bowl for a delicious and comforting meal.
- Serve as part of a brunch spread with other fall-inspired dishes, such as pumpkin pancakes or apple cider donuts.
- It pairs wonderfully with a cup of coffee or pumpkin spice latte.
- We love it with a roast chicken in the fall.
- Serve it as a side for Thanksgiving Dinner or for a Pumpkin Carving Party Â
How to Store
Room Temperature
Let the cornbread cool completely before storing it in an airtight container or wrapping it tightly with plastic wrap.
It can be kept at room temperature for up to 2 days
Refrigerate
When properly stored in an airtight container, it can be kept at room temperature for up to 2 days, or in the fridge for up to 1 week.
Freeze
Let the cornbread cool completely before wrapping it tightly with plastic wrap and placing it in a freezer-safe bag or container.
It can be kept in the freezer for up to 3 months.
Thaw slices of cornbread overnight in the fridge, or reheat directly from frozen in the microwave.
Frequently Asked Questions
The secret to a well-structured cornbread is the combination of key ingredients and their ratios. The primary binding agents in cornbread are eggs and flour. Eggs add moisture and act as a leavening agent, giving the bread its fluffy texture while helping bind the ingredients together. Conversely, flour contains gluten, a protein that gives the bread structure and helps it hold its shape.
Overmixing your cornbread batter can produce a dense, tough, and unappetizing final product. When you mix the batter excessively, you develop more gluten in the flour. While gluten provides structure to baked goods, too much can lead to a heavy, chewy texture rather than the light, crumbly cornbread we all love. Mix until your wet and dry ingredients are combined to keep your cornbread fluffy and delicious. So, remember – when mixing cornbread batter, less is more!
More Pumpkin Recipes
This time of the year, we’re all looking for the best pumpkin recipes! Here are a few I love and make constantly throughout October and November.
Make Homemade Pumpkin Pie SpiceÂ
The Best Gooey Butter Pumpkin CakeÂ
Pumpkin Chocolate Chip CookiesÂ
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Pumpkin Cornbread Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3 tsp orange zest
- 1 tbsp orange juice
- 1/3 cup maple syrup
- 3/4 cup sour cream
- 1 cup canned pumpkin
- 2 large eggs
- 8 tbsp unsalted butter, melted and slightly cooled
Instructions
- Preheat your oven to 350°F. Grease the bottom and sides of a 9-inch or 10-inch springform pan.Â
- Mix the flour, cornmeal, baking powder, baking soda, orange zest, salt, nutmeg, and ginger in a medium bowl.
- In a large liquid measuring cup, combine the wet ingredients, including the eggs, and quickly whisk it.Â
- Pour the wet ingredients into the dry ingredients and fold using a silicone spatula.Â
- Stir until just combined. Be careful not to over-mix.
- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 25 minutes until the center has risen.
- Let cool for 5 minutes before slicing and serving.
- Optional: Serve with whipped maple or honey butter for even more flavor.
Notes
- Don’t over-mix the batter, as this can result in a tougher and denser cornbread.
- Use freshly squeezed orange juice and zest for optimal flavor.
- Make sure to correctly measure out the ingredients, especially when it comes to the flour and cornmeal. Too much or too little can affect the texture of your cornbread.
Nutrition
