Pumpkin Cornbread
This Pumpkin Cornbread is perfect any time of the year!
Servings: 8 servings
Calories: 97kcal
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