Diana's Desserts - www.dianasdesserts.com

Pumpkin Cornbread

in Diana's Recipe Book

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Servings: Makes 1 loaf, about 18 servings
Why not try something a little different this Thanksgiving, and serve this delcicious Pumpkin Cronbread with your meal. Your family will love it, and ask you to make it not only for Thanksgiving, but at anytime during the year.

1 1/2 cups whole wheat flour
1 cup yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 cup butter, softened
2/3 cup packed brown sugar
4 eggs
1 cup canned 100% pumpkin puree
1 cup milk

Grease the bottom and 1/2 inch up the sides of a 9 x 5 x 3-inch loaf pan; set greased pan aside.

In a medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves; set aside.

In a large mixing bowl with an electric mixer on low speed beat butter for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and pumpkin; beat on low speed until combined. Add dry mixture and milk alternately to beaten mixture; beat on low speed after each addition until combined. Spoon batter into prepared pan.

Bake in a 350 degrees F/180 degrees C) oven for 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack.

Makes 1 loaf (about 18 servings).

Source: DianasDesserts.com
Date: November 23, 2003

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