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Pumpkin Cornbread

This Pumpkin Cornbread is a fantastic spin on classic cornbread, made with pumpkin and spices. It is perfect for the holiday season.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Servings: 16 slices
Calories: 251kcal
Author: Sandra


  • 3 cups cornmeal
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 15 ounce canned pumpkin
  • 4 eggs
  • 3-6 tablespoons honey depending on how sweet you like your cornbread
  • 2 cups milk
  • ½ cup unsalted butter melted and slightly cooled


  • Preheat the oven to 375 F
  • Spray 2 - 9 x 5 loaf pans with cooking oil, or line with parchment paper for easy removal.
  • In a large bowl mix together the cornmeal, flour, salt, nutmeg, cinnamon, ginger, baking powder, and baking soda. Set aside.
  • In another large bowl, whisk together the pumpkin, eggs, and honey until well combined. Add in the milk and butter and whisk until combined.
  • Mix together the dry ingredients with the wet ingredients until well combined.
  • Divide batter in between the two pans.
  • Bake the cornbread for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
  • Cool bread on a baking rack for 10-15 minutes, then remove from bread pan.
  • Serve immediately with butter or cool completely and wrap in Saran wrap or Ziplock bag to serve later.


Calories: 251kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 392mg | Potassium: 366mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4420IU | Vitamin C: 1.2mg | Calcium: 117mg | Iron: 2mg