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??
- 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
- Preheat oven to 400 degrees.
- Grease a 8 x 4 pan and set aside.
- In a large bowl, mix together the flour, corn meal, baking powder, baking soda, pumpkin spice and salt.
- In a small bowl, mix together the pumpkin, vanilla and maple syrup until combined.
- Gently mix wet ingredients in with dry ingredients being careful not to over mix.
- 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?