Pumpkin Cornbread
I absolutely love this cornbread. It’s not only easy to make, but appropriate for all occasions. It strikes that perfect balance between sweet and savory, making it perfect for both. The original recipe is out of “The Pumpkin Cookbook”, and although there is pumpkin in it, this is a bread that doesn’t need to be reserved for pumpkin season only. The original uses chopped walnuts, but I find that the bread is actually better with pumpkin seeds.
INGREDIENTS makes 1 loaf
1 1/3 cups all-purpose flour
1 cup ground cornmeal
1 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 cup unsweetened canned pumpkin puree
4 Tbs (1/2 stick) unsalted butter, melted
1/2 cup milk
3/4 cups unsalted pumpkin seeds or walnuts
1 Tbs honey mixed with 1 Tbs melted butter (optional, to brush on baked loaf)
INSTRUCTIONS
- 1 1/3 cups all-purpose flour
- 1 cup ground cornmeal
- 1 cups sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
1. Preheat the oven to 350 F and grease a 9×5 in loaf pan with oil. Combine the flour, cornmeal, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl.
- 2 eggs
- 1 cup unsweetened canned pumpkin puree
- 4 Tbs (1/2 stick) unsalted butter, melted
- 1/2 cup milk
- 3/4 cups unsalted pumpkin seeds or walnuts
- 1 Tbs honey mixed with 1 Tbs melted butter (optional, to brush on baked loaf)
2. Whist together the egg, pumpkin, butter, and milk in a medium bowl. Quickly mix into the flour mixture until just combined. Gently stir in the walnuts and pour into the prepared loaf pan. Bake for 50 – 60 min until loaf is golden brown and slightly separated from the edges of the pan. A toothpick inserted into the center should come out clean.
- 1 Tbs honey mixed with 1 Tbs melted butter (optional, to brush on baked loaf)
3. Once done baking, remove from oven and cool on a wire rack for 10 min, turn out and glaze with the honey butter mixture if desired. Let cool completely before slicing with a serrated knife.