Cranberry Pumpkin Cornbread Recipe

Cranberry Pumpkin Cornbread Recipe: Hey, do you remember me? I’m the pumpkin lover in your life whose job it is to make sure you never run out of easy, great ideas for those pumpkin puree cans you have stacked up in the kitchen. My most recent idea is a lightning-fast loaf made with three of the best fall flavors. Put it next to your next pot of chili, soup, or stew, and everyone at dinner will go crazy.

Cranberry Pumpkin Cornbread Recipe

Cranberry Pumpkin Cornbread Recipe
Cranberry Pumpkin Cornbread Recipe

EQUIPMENT

  • standard 9×5 loaf pan
  • parchment paper (optional)

INGREDIENTS

  • 1 cup flour
  • 1 cup medium yellow or white cornmeal*
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground cinnamon or pumpkin pie spice
  • 2 large eggs
  • 1 cup pumpkin purée
  • 1/2 cup brown sugar, packed
  • 1/3 cup vegetable oil
  • 2 Tbsp molasses
  • 1/3 cup milk
  • 1 cup fresh cranberries
Cranberry Pumpkin Cornbread Recipe
Cranberry Pumpkin Cornbread Recipe

INSTRUCTIONS

  1. Warm the oven up to 375F. Grease a 9×5-inch loaf pan and line it with a long piece of parchment paper. This will make it easy to take the bread out and cut it..
  2. In a medium bowl, mix the flour, cornmeal, baking powder, salt, and spice with a whisk.
  3. Over in a bigger bowl, mix the eggs, pumpkin, sugar, oil, molasses, and milk with a whisk until everything is well mixed.
  4. Just until there is no more dry flour, fold the dry ingredients into the wet ones. You can now add the cranberries.
  5. Put it in the pan that you just made and spread it out evenly. For 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean.
  6. Let them cool in the pan for a while, then move them to a rack. Heat it up or leave it out to cool.

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