Pumpkin Cornbread
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 10 m
- Serves
- 12
Ingredients
- 1 cup
- all-purpose flour
- 250 mL
- 1 cup
- fine cornmeal
- 250 mL
- 2 tsp
- baking powder
- 10 mL
- ½ tsp
- baking soda
- 2 mL
- ¾ tsp
- ground ginger, divided
- 4 mL
- ½ tsp
- ground cinnamon
- 2 mL
- ½ tsp
- salt
- 2 mL
- 2
- eggs, room temperature
- 1 cup
- milk, room temperature
- 250 mL
- 1 cup
- canned pure pumpkin puree
- 250 mL
- ¼ cup
- firmly packed brown sugar
- 60 mL
- ¼ cup
- coconut or canola oil
- 60 mL
- ¼ cup
- each pumpkin seeds and chopped cashews
- 60 mL
Directions
Step 1
Preheat oven to 400°F (200°C). In large bowl, whisk together flour, cornmeal, baking powder, baking soda, ½ tsp (2 mL) ginger, cinnamon and salt. In medium bowl, whisk together eggs, milk, pumpkin puree, brown sugar and oil until blended.
Step 2
Stir wet ingredients into dry ingredients until just combined. Scrape into greased, parchment paper-lined 5 x 9-in. (1.9 L) loaf pan, smoothing top of batter. Sprinkle remaining ¼ tsp (1 mL) ground ginger, pumpkin seeds and cashews over top.
Step 3
Bake 35 to 40 min., or until tester inserted into centre comes out clean. Set loaf pan on wire rack to cool. Remove loaf from pan to slice and serve. Or wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (1/12 recipe):
- Calories:
- 190
- Fat:
- 9 g
- Saturated Fat:
- 5 g
- Carbs:
- 23 g
- Fibre:
- 2 g
- Sugar:
- 5 g
- Cholesterol:
- 35 mg
- Protein:
- 5 g
- Sodium:
- 230 mg