Pumpkin Cornbread

Light, airy cornbread with a hint of pumpkin and spice! Perfect for all your soup-dipping needs. 🙂

I always forget about making cornbread or any bread for dinner until it’s too late. The soup is already done, or we’re starving. I don’t know what it is–I always plan ahead for a salad or other veggie side, but when it comes to bread I just forget about it. Makes no sense because I love it! So whenever there’s a soup-based meal planned at work or with our friends, I love to volunteer to make the bread or cornbread for dipping. I made this pumpkin cornbread earlier this fall and it was absolutely FABULOUS! It didn’t have that dense texture that some cornbreads get, so it was light and airy, just like I like it. Plus it was a little sweet but not overly so… delicious with or without extra butter and honey. 🙂

Isa the kitten was very interested in it too, btw! Don’t worry–these photos were taken AFTER I served this cornbread to others. 🙂 My favorite part of this cornbread was how crispy the edges got. I’m not really an edge brownie girl [give me the fudgy middle piece any day!] but crisp edges of bread or cake are my jam. There’s just something about how everything caramelizes as it bakes that’s delightful. I know pumpkin season is nearly complete, but soup season is still a-happening so this pumpkin cornbread should happen in your kitchen too! Enjoy!

one year ago: Mini Apple Cupcakes with Cranberry Buttercream
two years ago: Dark Chocolate Ginger Squares
three years ago: Caramel Apple Dip
four years ago: Honey Yeast Dinner Rolls
five years ago: Pumpkin Pancakes

Pumpkin Cornbread

Servings: 16
Time: 40 minutes
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from Sweet Pea’s Kitchen

Ingredients:

1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 cup light brown sugar
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup canola oil
1 tablespoon molasses

Directions:

Preheat oven to 400 degrees F. Grease an 8×8 baking dish with cooking spray.

In a medium bowl, stir together flour, baking powder, pumpkin pie spice, brown sugar, and cornmeal. In a small bowl, whisk together eggs, pumpkin, oil, and molasses. Pour wet ingredients into the dry, then gently stir to incorporate. Mixture may be a little lumpy. Transfer to prepared baking dish, then bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

Serve warm! Cool completely before covering, then keep at room temperature for up to 3 days before freezing any leftovers. Leftovers can be cut into individual pieces and wrapped in plastic or foil to enjoy later.