Best Cranberry Pumpkin Cornbread Recipes

MOIST PUMPKIN CRANBERRY CORNBREAD

Moist Pumpkin Cranberry Cornbread image

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

Ingredients

1 1/4 cups flour
3/4 cup cornmeal
2/3 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon mace
3/4 cup canned pumpkin puree (not pumpkin pie filling)
3/4 cup sour cream or 3/4 cup buttermilk
1/4 cup butter, melted
2 eggs, room temp
2 tablespoons honey
1 cup cranberries

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.

CRANBERRY-PUMPKIN CORNBREAD

Cranberry-Pumpkin Cornbread image

A delicious seasonal cornbread that is perfect for Thanksgiving or any autumn occasion!

Provided by hum146

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1 cup white sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup fresh cranberries
1 cup milk
⅔ cup pumpkin puree
1 egg

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix in cranberries, milk, pumpkin, and egg until well combined. Pour batter into the prepared pan.
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool before cutting, 5 to 10 minutes.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 55.7 g, Cholesterol 25.7 mg, Fat 1.8 g, Fiber 2.5 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 558.4 mg, Sugar 28 g