A delicious and moist recipe. It can also be used for making my pumpkin cornbread dressing. A nice addition to Thanksgiving meals.
1 cup flour (you may substitute for a gluten free ready blend).
1 cup cornmeal
1 tbsp baking powder
1 tsp salt
1/2 tsp ground cardamom
1/4 tsp ginger
1/4 tsp freshly ground nutmeg
1/2 cup packed brown sugar
2 eggs (room temperature preferred)
1 cup pumpkin purée
1/3 cup avocado or vegetable oil
2 tbsp sorghum or molasses (I prefer sorghum)
1/3 cup buttermilk. If I don’t have buttermilk on hand I use regular milk, but add about ¼ teaspoon of lime juice to the pumpkin puree. This gives the bread a balanced tang.
In a large bowl, whisk all dry ingredients together. Remove any lumps.
In a smaller bowl mix all wet ingredients.
Add wet ingredients to dry ingredients and mix well.
Place mixture in prepared pan and bake at 350 degrees for 25-35 minutes. Test with a toothpick to make sure it is done. Serve warm with real butter and a drizzle of honey if you prefer a little more sweetness. Enjoy!
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