This is the perfect combination of two of my favorite things!
We just got back from Disney. It was so incredibly fun. And so unbelievably exhausting. We probably walked 10-15 miles a day! The weather was perfect and my kids had a blast. It really was the perfect family vacation.
Seriously, our weather was gorgeous. Every single day. It was in the high 70’s and sunny during the day and cooler at night. We waited to bring the kids to Disney until my youngest turned 5 years old so he could go on all the rides. And boy did he! He wanted to go on Space Mountain and Tower of Terror multiple times! If you haven’t taken your kids there yet, start saving for it. It’s worth it! But did I mention how exhausted I am? 😉 I need a vacation from that vacation!
That’s my 5 year old sitting next to me. He was laughing the whole time! Check out my older two sitting in front of him. You’d never know how much fun they were having from this picture. Oh, and Disney is decorated for Christmas! It felt a little early since it’s only the beginning of November (and it was so hot out!) but it was beautiful and definitely got me in the spirit.
Ok, enough talk about Christmas, let’s dive into this Pumpkin Cornbread, shall we?
I have to thank Trader Joe’s for inspiring me to make this recipe. I was browsing through my favorite store and I saw a box of pumpkin cornbread on the shelf. I knew I had to make something like that at home.
This recipe has a bit more of a pumpkin taste than a cornbread taste. You can omit the pumpkin spice and vanilla if you’d like it to be more savory. That’s up to you, but this is how I like it. I mean, love it. It’s pretty moist (man I hate that word), but you get the idea. Oh yeah, it’s vegan and has no refined sugars either! Sorry Trader Joe’s….
Are you getting sick of pumpkin everything? Not me! I love it. I love this time of year and I love all of these pumpkin recipes. But that’s just me. I am also ready for some gingerbread recipes, but I don’t want to rush the holidays just yet. Can you believe I have a friend that is almost done with all of her holiday shopping??
Pumpkin Cornbread
Ingredients
- 1/2 cup whole wheat flour
- 1/3 cup whole grain corn meal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 1 14 oz can pumpkin puree
- 1 teaspoon vanilla
- 1/4 cup 100% maple syrup
Instructions
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Preheat oven to 400 degrees.
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Grease a 8 x 4 pan and set aside.
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In a large bowl, mix together the flour, corn meal, baking powder, baking soda, pumpkin spice and salt.
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In a small bowl, mix together the pumpkin, vanilla and maple syrup until combined.
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Gently mix wet ingredients in with dry ingredients being careful not to over mix.
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Pour battre into prepared pan and bake for 20-25 minutes or until a toothpick placed in the center of the bread comes out clean.
I can’t believe Thanksgiving is just two weeks away. Am I the only one that feels total unprepared for the holidays?
Your trip looks like so much fun. We use to live in Orlando and went regularly. Unfortunately my daughter was too young to remember. Vacations like that give so many fantastic family memories.
Thanks Christie!
What a great idea for cornbread! I just love this & it’s perfect for the holidays AND football season 😉
Yes Patricia! How could I forget football when I have 3 boys? 😉
I love cornbread, and I think pumpkin is my favorite of all of the ones I’ve made, I could eat it for every meal!
Me too, Sue! 🙂
I would have never thought of adding pumpkin to cornbread. Sounds amazing.
It really tastes amazing too Melissa!
I miss Disney so much! We went when our littlest was 4 1/2 and he’s now 9! I think it’s time we go back! I love the look on the older boys faces while the youngest is having a good time in the back! This pumpkin cornbread looks amazing! I can’t wait to try it!
Thank you Serena! Go book your trip now! 😉
Your family vacation seems like a great time! Space mountain was my favorite by far…and would love to just go on that ride over and over! And pumpkin cornbread is my weakness right now!
Thanks so much Meg!
You can’t beat Disney! And this pumpkin bread looks amazing!
Looks like such a fun trip. We did Disney Land last spring, my son was 8. he loved it, and went on pretty much everything! I think we did Space Mountain at least 5 times.
I have never had pumpkin cornbread, but I love the idea! Going to have to try this soon!
YES! We loved Space Mountain too Erin!! 🙂
Are the dry ingredient amounts right? I just mad a cornbread in an 8×8 pan and it used 2-1/2cups total cornmeal and flour…just checking! And this was made because we literally just finished the box of Trader Joe’s Pumpkin Cornbread we brought back from L.A.!
Thanks!
Hi Andrea! The 6 cups were of he actual cornbread crumbs so I measured the prepared cornbread, crumbled them and measured 6 cups! I hope that helps!
Is the pumpkin cornbread made in a 9″x9″ SQUARE pan or in a rectangle loaf pan? The directions say to use a 9×9 pan, but your picture looks like it was baked in a loaf pan, perhaps 8″x4″? Thanks…
Hi Jerilyn, thank you so much for catching that it is an 8 x 4 ” pan! I will correct that now! I hope you like it! 🙂