PUMPKIN CORNBREAD

Pumpkin Cornbread image

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

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Ingredients

cooking spray
2 cups cornmeal
3 tablespoons whole wheat flour
1 tablespoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 cup soy milk
1 cup sour cream
¾ cup pumpkin puree
¼ cup oil
¼ cup agave nectar
1 egg

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