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    Home » Recipes » Bread and Muffins

    Pumpkin Cornbread

    Published: Nov 10, 2014 · Modified: May 20, 2024 by Lauren Kelly · This post may contain affiliate links.

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    This Pumpkin Cornbread is the perfect combination of two of my favorite things! Simple to make, lightened up and loaded with fall flavors.

    Pumpkin Cornbread on a rack.Pin

    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 and 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.  

    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….

    If you are looking for more healthy pumpkin recipes, you will love these No Bake Pumpkin Spice Donut Holes, No Bake Pumpkin Cheesecake Bars, Pumpkin Filled Crepes and definitely my Gluten Free Pumpkin Pie with Pecan Crust.

    All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte and definitely some Spiked Apple Cider.

    Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!

    Our Trip To Disney

    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.

    disney castle familyPin

    The 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!

    mine train family disney2Pin

    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.

    disney holidays 5 of us2Pin

    Back to this pumpkin cornbread...

    Pumpkin Cornbread in a pan.Pin

    Related Recipes

    Spicy Cornbread Stuffed with Cheese from Lauren Kelly Nutrition

    Mexican Cornbread from Well Plated by Erin

    Moist and Sweet Cornbread from Baking a Moment

    Low Carb Cornbread from Wholesome Yum

    Please feel free to follow me on Pinterest, Facebook and Instagram! Thanks for stopping by!

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    Pin

    Pumpkin Cornbread

    This Pumpkin Cornbread is perfect any time of the year!
    5 from 10 votes
    Print Pin Rate
    Course: Breakfast, brunch, Side Dish, vegetarian
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8 servings
    Calories: 97kcal
    Author: Lauren Kelly

    Ingredients

    • ½ cup whole wheat flour
    • ⅓ cup whole grain corn meal
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon pumpkin spice
    • ¼ teaspoon salt
    • 14 oz pumpkin puree can, 100% pure pumpkin
    • 1 teaspoon vanilla
    • ¼ cup 100% maple syrup

    Instructions

    • 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.

    Notes

    To store in the refrigerator: Place in an airtight container for up to 5 days.
    To store in the freezer: Place in an airtight container for up to 3 months.

    Nutrition

    Calories: 97kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 171mg | Potassium: 175mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7722IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!
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    Reader Interactions

    Comments

    1. Jessica

      October 28, 2022 at 3:12 pm

      5 stars
      This was SO good! I made it to go along with our pumpkin chili and talk about amazing!!

      Reply
    2. Kristyn

      October 28, 2022 at 12:56 pm

      5 stars
      Cornbread just got better!! I'm taking this to a party this weekend!! It is always a hit wherever I take it!

      Reply
    3. Lily

      September 02, 2021 at 12:36 pm

      5 stars
      This bread turned out so moist and delicious, I could not get enough of it! I had this bread for breakfast and now will be enjoying it for dessert!!

      Reply
    4. Kara

      September 02, 2021 at 12:30 pm

      5 stars
      This was a tasty fall twist on cornbread! I served it with cinnamon honey butter and it was delish!!

      Reply
    5. Allyson Zea

      September 02, 2021 at 11:37 am

      5 stars
      Wow the flavors here were amazing! Loved every bite!

      Reply
    6. Jerilyn

      February 20, 2015 at 12:11 am

      Is the pumpkin cornbread made in a 9"x9" SQUARE pan or in a rectangle loaf pan? The directions say to use a 9x9 pan, but your picture looks like it was baked in a loaf pan, perhaps 8"x4"? Thanks...

      Reply
      • lauren.kelly

        February 20, 2015 at 12:16 am

        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! 🙂

        Reply
    7. Andrea

      November 22, 2014 at 6:36 am

      Are the dry ingredient amounts right? I just mad a cornbread in an 8x8 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!

      Reply
      • lauren.kelly

        November 22, 2014 at 12:24 pm

        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!

        Reply
    8. Erin @ Dinners, Dishes, and Desserts

      November 11, 2014 at 1:46 am

      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!

      Reply
      • lauren.kelly

        November 11, 2014 at 2:36 am

        YES! We loved Space Mountain too Erin!! 🙂

        Reply
    9. Gerry @ Foodness Gracious

      November 11, 2014 at 4:48 am

      You can't beat Disney! And this pumpkin bread looks amazing!

      Reply
    10. Meg @ The Housewife in Training Files

      November 10, 2014 at 11:44 pm

      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!

      Reply
      • lauren.kelly

        November 11, 2014 at 2:35 am

        Thanks so much Meg!

        Reply
    11. Serena | Serena Bakes Simply From Scratch

      November 10, 2014 at 6:37 pm

      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!

      Reply
      • lauren.kelly

        November 11, 2014 at 2:35 am

        Thank you Serena! Go book your trip now! 😉

        Reply
    12. Melissa

      November 10, 2014 at 6:36 pm

      I would have never thought of adding pumpkin to cornbread. Sounds amazing.

      Reply
      • lauren.kelly

        November 11, 2014 at 2:34 am

        It really tastes amazing too Melissa!

        Reply
    13. Patricia @ Grab a Plate

      November 10, 2014 at 2:29 pm

      What a great idea for cornbread! I just love this & it's perfect for the holidays AND football season 😉

      Reply
      • lauren.kelly

        November 10, 2014 at 2:33 pm

        Yes Patricia! How could I forget football when I have 3 boys? 😉

        Reply
    14. sue/the+view+from+great+island

      November 10, 2014 at 6:18 pm

      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!

      Reply
      • lauren.kelly

        November 11, 2014 at 2:34 am

        Me too, Sue! 🙂

        Reply
    15. Christie+-+Food+Done+Light

      November 10, 2014 at 1:15 pm

      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.

      Reply
      • lauren.kelly

        November 10, 2014 at 2:34 pm

        Thanks Christie!

        Reply
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    5 from 10 votes (1 rating without comment)

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