Pumpkin Corn Bread Recipe

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This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.—
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 24 servings


  • 1-1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1-1/2 cups solid-pack pumpkin
  • 1/2 cup 2% milk
  • 3 tablespoons butter, melted

Nutritional Facts

1 piece: 102 calories, 2g fat (1g saturated fat), 22mg cholesterol, 105mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 2g protein.


  1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13-in. x 9-in. baking dish.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 24 servings.
Originally published as Pumpkin Corn Bread in Taste of Home Christmas Annual Annual 2012, p48

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