Go Back
Pumpkin, a Super Food for All 12 Months of the Year - The Great Big Pumpkin Cookbook: A Quick and Easy Guide to Making Pancakes, Soups, Breads, Pastas, Cakes, Cookies, and More

Pumpkin Cornbread

Course Main Course
Cuisine American


  • 1 1/3 cups

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.


  • Directions:
    Heat the oven to 350º F (177º C). Grease a 9- by 5-inch loaf pan with oil.
  • 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 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.
Keyword pumpkin cornbread healthy, savory pumpkin cornbread
Tried this recipe?Let us know how it was!