Best Pumpkin Corn Bread Recipes

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PUMPKIN CORN BREAD



Pumpkin Corn Bread image

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

1-1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1-1/2 cups solid-pack pumpkin
1/2 cup 2% milk
3 tablespoons butter, melted
pumpkin butter

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 CORN BREAD



Pumpkin Corn Bread image

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

1 cup all-purpose flour
¾ cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, well beaten
1 cup canned unsweetened pumpkin puree
½ cup packed dark brown sugar
¼ cup canola oil
1 cup coarsely chopped pecans

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

CORN BREAD, APRICOT AND TOASTED PUMPKIN-SEED DRESSING



Corn Bread, Apricot and Toasted Pumpkin-Seed Dressing image

Categories     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Apricot     Pumpkin     Fall     Seed     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 15

2 cups shelled pumpkin seeds* (about 10 ounces)
3/4 cup (1 1/2 sticks) unsalted butter
4 cups finely chopped onions
2 cups finely chopped celery
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon crumbled dried sage leaves
Green Onion Corn Bread , cooled, cut into 3/4-inch pieces (about 12 cups)
1 15-ounce loaf white country-style bread, crusts trimmed, cut into 3/4-inch pieces (about 6 cups)
1 pound dried apricots, quartered
1/2 cup chopped fresh parsley
1 1/2 teaspoons ground black pepper
5 large eggs
4 3/4 cups canned low-salt chicken broth
2 teaspoons salt

Steps:

  • Preheat oven to 325°F. Stir 2 cups shelled pumpkin seeds in heavy medium skillet over medium heat until seeds are golden and beginning to pop, about 8 minutes. Set aside. Butter 15x10x2-inch glass baking dish. Melt 3/4 cup butter in heavy large skillet over medium heat. Add chopped onions, chopped celery, dried thyme, dried marjoram and crumbled dried sage. Sauté until vegetables are almost tender, about 12 minutes. Remove onion mixture from heat; cool.
  • Combine corn bread pieces, white bread pieces, quartered apricots and pumpkin seeds in very large bowl. Add onion mixture, 1/2 cup chopped parsley and pepper and stir to blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring bread-onion mixture to room temperature before continuing.)
  • Whisk eggs, broth and 2 teaspoons salt in medium bowl to blend. Stir into bread-onion mixture. Spoon dressing into prepared baking dish. Cover tightly with foil. Bake dressing 40 minutes. Uncover and bake until dressing is cooked through and top is golden brown, about 50 minutes longer.
  • *Pumpkin seeds are also known as pepitas. They are available at Latin American markets, natural foods stores and many supermarkets nationwide.

GLUTEN FREE PUMPKIN CORN BREAD



GLUTEN FREE PUMPKIN CORN BREAD image

Categories     Bread     Vegetable     Side     Bake     Thanksgiving     Quick & Easy     Wheat/Gluten-Free

Yield 1 loaf

Number Of Ingredients 18

¾ cup white rice flour
¾ cup brown rice flour
1 cup yellow cornmeal
2 tsp gluten free baking powder
1 tsp baking soda
½ tsp fine Celtic sea salt
½ tsp xanthan
2 cups or 1 can plain organic canned pumpkin. 1 cup if using fresh mashed
pumpkin.
1 cup soy milk or hemp milk
1 stick or ½ cup of soft unsalted
organic butter or vegan margarine
3 organic eggs
3 Tbsp lemon juice
¾ tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg
¼ tsp ground ginger

Steps:

  • 1. Preheat your oven to 185C/350F 2. Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well. 3. In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth. 4. Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined. 5. Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved. 6. 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. 7. After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes. 8. Then pop it out onto a rack, and allow to cool further.

PUMPKIN CORN BREAD



PUMPKIN CORN BREAD image

Categories     Bread     Side     Bake

Yield 8-12 servings

Number Of Ingredients 12

2 c yellow cornmeal, stone-ground
1 c all-purpose flour
1/2 t baking soda
2 t baking powder
1/4 c sugar
2 t salt
3 medium jalapeno peppers
2 large eggs
1 T canola oil
2 c low-fat buttermilk
3/4 c canned pumpkin puree
3/4 c fresh corn kernels, chopped

Steps:

  • Heat oven to 425 degrees. Mix together dry ingredients. Seed and mince 2 jalepenos. Mince the third, including the seeds. Whisk together eggs, oil, buttermilk, pumpkin, corn and jalapenos. Add to dry ingredients; whisk to combine. Grease 9x9 pan. Bake 30 minutes.

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