Pumpkin Cornbread Recipe
If you love cozy autumn flavors and a buttery, golden crumb, this Pumpkin Cornbread Recipe is about to be your new obsession. It pairs the heartiness of classic cornbread with the warm, velvety sweetness of pumpkin and citrusy bursts of orange zest, making it the ultimate treat for holiday feasts or any weeknight dinner in need of something special. Whether you serve it alongside a savory stew or as a stand-alone snack, every bite is tender, moist, and perfectly spiced. Get ready to fall in love!
Ingredients You’ll Need
The magic of this Pumpkin Cornbread Recipe is that each ingredient is both simple and essential. Every component, from the pumpkin and sour cream to the splash of maple syrup, works together to create a loaf that’s rich in flavor and gorgeous in color.
- All-purpose flour: Gives the cornbread its soft, tender structure without becoming too dense.
- Yellow cornmeal: Creates that classic cornbread texture and a subtle golden hue.
- Baking powder: Helps the cornbread rise into a perfectly domed loaf.
- Baking soda: Adds lift and works with the acidic ingredients for extra fluffiness.
- Salt: Rounds out all the sweet, spicy, and tangy flavors.
- Ground nutmeg: Contributes a cozy, warming depth to the crumb.
- Ground ginger: Lends a gentle warmth that plays beautifully with the pumpkin.
- Orange zest: Brightens the batter and brings out the sweetness of the pumpkin.
- Orange juice: Adds just a hint of citrusy tang for a lively twist.
- Maple syrup: Sweetens things up while infusing the loaf with rich, caramel notes.
- Sour cream: Moistens the crumb and amplifies the tenderness of each bite.
- Canned pumpkin: The star ingredient, adding subtle sweetness, gorgeous color, and extra moisture.
- Eggs: Bind everything together for a uniform, sliceable loaf.
- Unsalted butter: Melted butter adds richness and an irresistible buttery flavor throughout.
How to Make Pumpkin Cornbread Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Set the stage for baking success by preheating your oven to 350°F. A well-greased 9-inch (or 10-inch) springform pan makes for easy removal and beautifully shaped slices. Don’t skip this step—nothing’s sadder than a golden loaf that sticks!
Step 2: Mix Dry Ingredients
Grab a medium mixing bowl and combine the all-purpose flour, yellow cornmeal, baking powder, baking soda, orange zest, salt, nutmeg, and ground ginger. Whisk everything together until the mixture looks evenly combined and fragrant; this ensures every bite of your Pumpkin Cornbread Recipe is perfectly spiced and textured.
Step 3: Whisk Wet Ingredients
In a large liquid measuring cup or separate bowl, quickly whisk together the eggs, canned pumpkin, maple syrup, sour cream, orange juice, and melted butter. Whisking the wet ingredients before combining with the dry keeps the batter smooth and avoids lumps.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients. Grab a silicone spatula and gently fold the mixture, being careful not to overmix. Stop as soon as you no longer see streaks of flour—this will keep your Pumpkin Cornbread Recipe tender, not tough!
Step 5: Pour and Smooth the Batter
Transfer the batter to your prepped baking pan. Use the spatula to smooth the top, helping it bake up evenly with a picture-perfect finish.
Step 6: Bake Until Golden
Slide the pan onto the center rack and bake for about 25 minutes. When the center is risen, it’s ready! The aroma will fill your kitchen—and the top should be a gorgeous golden color.
Step 7: Cool Briefly
Let the Pumpkin Cornbread Recipe cool in the pan for five minutes. This will make the loaf easier to cut and help all the flavors settle in.
Step 8: Slice and Serve
Unclip the springform pan, slide out a thick slice, and serve warm. For an extra pop of flavor, try it with whipped maple or honey butter!
How to Serve Pumpkin Cornbread Recipe
Garnishes
This cornbread needs very little to shine, but a pat of maple butter or honey butter takes it to the next level. For something even more festive, sprinkle on some extra orange zest or a pinch of cinnamon right before serving.
Side Dishes
Pumpkin Cornbread Recipe fits snugly alongside your favorite fall soups, hearty stews, or a classic chili. It also makes an amazing side for roast chicken, Thanksgiving turkey, or a weekend brunch spread with eggs and sausage.
Creative Ways to Present
Serve in thick wedges with a drizzle of warm syrup, or cube it up for a decadent autumn cornbread stuffing. You can also cut smaller squares and layer in a basket lined with a napkin for eye-catching presentation at a potluck or dinner party.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Cornbread Recipe fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to two days. For slightly longer storage, pop it in the fridge.
Freezing
To store for later, let the cornbread cool completely, then slice and wrap individual pieces in plastic wrap. Freeze in a zip-top bag for up to three months—now you always have a comforting snack at the ready!
Reheating
When ready to enjoy, just reheat slices in the microwave for 10-15 seconds or warm in a 300°F oven until heated through. Add a bit of butter just before serving to bring back that fresh-from-the-oven flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just roast and puree your pumpkin, making sure to drain excess liquid so your Pumpkin Cornbread Recipe stays perfectly moist, not soggy.
Is there a substitute for sour cream?
Plain Greek yogurt works beautifully as a one-to-one substitute, giving that same tangy richness you need for this recipe.
What kind of cornmeal is best?
Yellow cornmeal is traditional and gives the classic color and texture, but feel free to try stone-ground or medium-grind for a slightly rustic touch.
How do I know when the cornbread is done?
The top should be golden and the center risen; a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Can I make this recipe gluten-free?
Yes, swap the all-purpose flour for a good-quality gluten-free blend—just be sure your blend contains xanthan gum for best results.
Final Thoughts
Once you taste this Pumpkin Cornbread Recipe, it’s sure to become a staple in your kitchen whenever the craving for warm, comforting bread hits. Invite friends and family to share a slice—or two—alongside your favorite meals and make every gathering a little cozier. Happy baking!
Print
Pumpkin Cornbread Recipe
- Total Time: 40 minutes
- Yield: 1 9-inch or 10-inch cornbread 1x
- Diet: Vegetarian
Description
This Pumpkin Cornbread recipe combines the warm flavors of pumpkin, orange zest, and maple syrup to create a moist and flavorful cornbread perfect for the fall season.
Ingredients
Dry 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
Wet Ingredients:
- 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 Oven: Preheat the oven to 350°F and grease a 9-inch or 10-inch springform pan.
- Mix Dry Ingredients: Combine flour, cornmeal, baking powder, baking soda, salt, nutmeg, and ginger in a medium bowl.
- Combine Wet Ingredients: In a liquid measuring cup, whisk together orange zest, orange juice, maple syrup, sour cream, pumpkin, eggs, and melted butter.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
- Prepare Batter: Pour the batter into the greased pan, smoothing the top.
- Bake: Bake for 25 minutes until the center is set and risen.
- Cool and Serve: Allow the cornbread to cool for 5 minutes before slicing and serving.
- Optional: Serve with whipped maple or honey butter for extra flavor.
Notes
- This cornbread is best served warm.
- Feel free to customize by adding nuts or dried fruits to the batter.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 8g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Pumpkin Cornbread, Fall Recipe, Cornbread with Pumpkin
