This fabulous pumpkin cornbread recipe from The Pumpkin Cookbook is not too sweet, but the cornmeal makes it interesting enough to disappear quickly. It is simple to make and oh-so-easy to eat. Serve as a tea bread or toasted lightly for breakfast.
- 1 1/3 cups
unbleached all-purpose flour
- 1 cup ground cornmeal
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 cup canned unsweetened pumpkin
- 4 tablespoons unsalted butter, melted
- 1/2 cup milk
- 3/4 cup walnuts, coarsely chopped
- 1 tablespoon honey mixed with melted butter.
- Combine the flour, cornmeal, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl, until thoroughly mixed.
- Whisk together the eggs, pumpkin, butter, and milk in a smaller bowl. Quickly mix this into the flour mixture until just combined. Gently stir in the walnuts.
- Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until the loaf is golden brown and slightly separated from the edge of the pan, and a skewer inserted into the center of the loaf comes out clean. Remove from the oven and cool on a wire rack for 10 minutes. Remove from the pan and brush with the honey glaze, if using. Cool completely before slicing with a serrated knife.
- Excerpted from The Pumpkin Cookbook, © by Edith Stovel, photography © by Clare Barboza, used with permission from Storey Publishing.