Pumpkin Cornbread

Soft and fluffy Pumpkin Cornbread is a fall twist on the classic. It's a sweet cornbread made with pumpkin puree and pumpkin spice. Perfect side dish for chili or soup!

We're almost to chili season and you know what the best thing to serve with soup is? Cornbread, of course.

This pumpkin cornbread is a classic sweet cornbread recipe but it also has pumpkin puree and pumpkin pie spice. It tastes like fall and will be the perfect complement to any chili or soup.

It's fluffy and moist and it's just the prettiest shade of pumpkin orange. It's also a very easy recipe and doesn't require an electric mixer.

Ingredients

• All-purpose flour
• Cornmeal - the most important ingredient in cornbread! It gives it that slight gritty texture that makes cornbread cornbread.
• Baking powder and baking soda - these are the leaveners. They help the cornbread rise and get nice and fluffy.
• Pumpkin pie spice - a mixture of cinnamon, cloves, ginger, and nutmeg. If you don't have it, you can use cinnamon and any mixture of (just a dash) of cloves, ginger, and nutmeg.
• Butter - no need to soften it, it's going to be melted before beginning the recipe.
• Brown sugar - this is a sweet cornbread and the molasses-y flavor of brown sugar works really well with the pumpkin and the fall spices.
• Pumpkin puree - the only ingredient should be pumpkin.
• Eggs
• Sour cream - you can substitute plain yogurt if you prefer. This is going to add moisture to the cornbread and help it from drying out quickly.

How To Make Pumpkin Cornbread

• Dry ingredients. Whisk together flour, cornmeal, baking powder, baking soda, pumpkin pie spice, and salt.
• Wet ingredients. Whisk together melted butter and brown sugar. Add eggs, one at a time. Stir in pumpkin and sour cream.
• Combine. Add dry ingredients to the wet ingredients and stir until well combined.
• Transfer. Transfer to a prepared 9x9-inch baking dish.
• Bake. Bake at 350F for 24 - 28 minutes.
• Cool. Let cool in the baking dish for about 10 minutes before removing to a wire rack.

How Long Is It Good For?

Pumpkin cornbread will be good for up to 3 days in an airtight container at room temperature. You can get another day out of it by storing it in the fridge but it will lose moisture quicker that way.

You can serve it room temperature or warm it up a little bit.

Can You Freeze It?

You can freeze pumpkin cornbread for up to 3 months. I would wrap individual slices in plastic wrap and then place all of them in a freezer ziploc bag.

You could also freeze the entire loaf of cornbread if you wanted to have it on hand for really easy dinners.

When you are ready to serve it, let it sit at room temperature until defrosted and then warm it in the oven or microwave.

What To Serve It With

• Easy Taco Soup
• Sausage Tortellini Soup
• Creamy Chicken Gnocchi Soup
• White Chicken Chili
• Slow Cooker Cheesy Potato Broccoli Soup

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