PUMPKIN CORN BREAD
This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.-
Provided by Taste of Home
Time 45m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN CORNBREAD
Steps:
- Preheat the oven to 375 F.
- In a large bowl, whisk together the eggs, light brown sugar, canola oil (or other vegetable oil), maple syrup, and vanilla extract.
- Whisk in the pumpkin puree.
- In a separate bowl, stir together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
- Mix the dry ingredients into the wet until combined.
- Grease a cast iron pan or 9-inch baking dish and pour in the batter.
- Bake for approximately 25 minutes or until a toothpick, inserted in the center, comes out clean.
Nutrition Facts : Calories 285 kcal, Carbohydrate 40 g, Cholesterol 50 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 555 mg, Sugar 14 g, Fat 12 g, ServingSize 8 Servings, UnsaturatedFat 0 g
PUMPKIN CORNBREAD
Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.
Provided by Martha Rose Shulman
Categories breads, side dish
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
- Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
- Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
- Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
- Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 3 grams, TransFat 0 grams
GLUTEN FREE PUMPKIN CORNBREAD
I modified my mother-in-law's beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and spices lifts the mix. My first go was a triumph, and I have not changed anything since. I like to serve this bread right out of the oven, and put almond butter or regular butter on it. This is when the texture is moist and springy, and most resembles regular wheat bread. For those gluten free desperates who will seize any opportunity to taste something resembling moist light bread - this is your moment! This cornbread is a fantastic snack; wonderful with a hearty soup; as a side accompaniment to a zesty salad; or as a sweet treat with a cup of herbal tea. It will keep for a few days in the fridge, but will get firmer and a little more dense like all gluten-free breads.
Provided by The Blender Girl
Categories Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Preheat your oven to 185C/350°F.
- Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well.
- In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth.
- Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined.
- Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved.
- Pour into a well greased or lined square loaf tin, and bake for about an hour and a half, or until a skewer comes out clean.
- After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes.
- Then pop it out onto a rack, and allow to cool further.
Nutrition Facts : Calories 2655.7, Fat 122.7, SaturatedFat 66.2, Cholesterol 878.5, Sodium 4654.4, Carbohydrate 338.6, Fiber 36, Sugar 21.9, Protein 62.1
MOIST PUMPKIN CRANBERRY CORNBREAD
This moist cornbread begs for butter when you take it out of the oven and it's even better the next day so you can prepare it a day ahead wrap in plastic and serve the following day, if you don't care for nutmeg then omit, if you like a sweeter taste then increase the sugar slightly --- serve this along side of your turkey or ham dinner :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 50m
Yield 16 pieces
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Lightly grease a 8" x 8" baking pan, OR a 9-inch pie pan.
- In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and mace.
- In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream OR buttermilk (if using), butter, eggs and honey, until well combined.
- Add the pumpkin mixture to the flour mixture JUST until combined.
- Mix in the cranberries.
- Transfer to a prepared baking dish.
- Bake for about 40 minutes, or until edges just begin to colour.
- Cool to room temperature.
PUMPKIN CORNBREAD
This moist cornbread gets its flavors from a host of fall favorites like pumpkin, brown sugar and spice. It's finished with a sprinkling of flaky salt to bring out the flavors and is best served slathered with butter and a drizzle of honey to take it over the top.
Provided by Erin Jeanne McDowell
Categories side-dish
Time 1h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 10-inch ovenproof skillet with cooking spray.
- Whisk the flour, cornmeal, baking powder, fine salt, cinnamon, cloves and nutmeg together in a medium bowl. Set aside.
- Whisk the oil, melted butter and brown sugar together in another medium bowl. Whisk in the eggs one at a time, whisking well and each addition. Whisk in the pumpkin puree. Add the dry ingredients to the wet and whisk well to combine. Pour the batter into the prepared skillet and spread evenly. Sprinkle flaky salt evenly over the surface. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool the cornbread in the skillet at least 20 minutes before slicing. Serve with butter and honey.
PUMPKIN CORN BREAD
These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes.
Provided by CHRISTI LARSEN
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 28m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
- Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 26.8 g, Cholesterol 31 mg, Fat 12.3 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 195.1 mg, Sugar 10.2 g
PUMPKIN CORNBREAD
I developed this recipe as a cross between pumpkin pie and cornbread! This makes a moist, flavorful cornbread. This is sweet without being too sweet!
Provided by sueb
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
- Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
- Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.
- Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 26 g, Cholesterol 23.9 mg, Fat 10.2 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 154.4 mg, Sugar 6.5 g
PUMPKIN CORNBREAD
Slather these slightly-sweet cornbreads in some whipped butter for a real treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Spray 9-by-2-inch round cake pan with vegetable oil spray; set aside. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together pumpkin puree, buttermilk, egg whites, melted butter, and molasses. Stir into dry ingredients until just combined.
- Pour batter into prepared cake pan, transfer to oven, and bake until a wooden toothpick inserted into center of bread comes out dry, about 30 minutes. Let cool completely on wire rack.
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