Pumpkin Cornbread #BreadBakers

Pumpkin Cornbread combines pumpkin with cornbread and Fall spices to produce a moist, savory treat!
Pumpkin Cornbread with slice

Welcome to another fun addition of #BreadBakers!


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Our September theme…
Pumpkin Bread! 

Use actual pumpkin or pumpkin spices in your bread.

Fall is just around the corner. Time to think about those long hayrides, apple picking, corn mazes and pumpkin patches.
The season brings cooler weather and I find myself baking more often.
Cornbread is one of my favorites and I make several kinds like Easy Cornbread Stuffing. Some like it sweet. Some like it savory. I like it with pumpkin!

Thank you Kylee from Kylee Cooks for hosting this event! Stop by her blog and show her some #BreadBakers love!

Pumpkin Cornbread Skillet

Pumpkin Cornbread piece

Pumpkin Cornbread

Yield: 8 to 10 servings

Serving Size: 1 slice


  • 1 cup cornmeal
  • 1 cup flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup brown sugar
  • 1 egg, beaten
  • 1/2 cup canned or fresh pumpkin puree
  • 1 Tablespoon molasses
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 cup milk
  • 1 Tablespoon butter for coating pan


  • Preheat oven to 400 degrees. Preheat a 8 to 9-inch cast iron skillet for 5 minutes
  • Whisk together flour, cornmeal, baking powder, salt and brown sugar, cinnamon, nutmeg and cloves.
  • In a separate bowl, whisk together egg, milk and molasses.
  • Add wet to dry ingredients. Stir.
  • Carefully remove hot pan from oven. Brush with butter. Fill with cornbread mixture to about 1/4-inch from the top. Bake any extra batter off as muffins.
  • Bake for 20 to 25 minutes until set and golden brown.
  • Cool entire pan on wire rack. Serve warm or cold.


This cornbread can be baked in a cast iron skillet or 8x8-inch glass baking dish.

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Food for Thought…What great ideas do you have for using pumpkin this fall? I’d love to hear your ideas in a comment below!

Stop by these #BreadBakers for some delicious pumpkin bread ideas!

This entry was posted in #breadbakers, bread, brunch, comfort food, fall, pumpkin, What's For Dinner? and tagged , . Bookmark the permalink.

23 Responses to Pumpkin Cornbread #BreadBakers

  1. I love adding pumpkin to my cornbread. Sneak in those veggies whenever possible.
    Wendy, A Day in the Life on the Farm recently posted..Pumpkin Dinner Rolls #BreadBakersMy Profile

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  3. Pavani says:

    Pumpkin in cornbread sounds absolutely delicious.
    Pavani recently posted..Pumpkin Muffins with Creamcheese Filling for #BreadBakersMy Profile

  4. Holly says:

    I would really enjoy this with a meal of soup and salad. Sounds great!

  5. Eileen says:

    Yum, Pumpkin Cornbread is a fantastic idea. It looks so moist and I love the little bit of molasses and spice in there.
    Eileen recently posted..Pumpkin Spice Ale Soft Pretzels #BreadBakersMy Profile

  6. Amy says:

    I never, ever, in probably a million years would have thought of pumpkin cornbread, but now I MUST try it! Cornbread is my FAVORITE!

  7. Karen says:

    What a great combination! I never would have thought about this, and it sounds delicious.

  8. Kylee says:

    this takes cornbread to a whole other level. Happy Fall!
    Kylee recently posted..Pumpkin Pie Stuffed Cinnamon Rolls #breadbakersMy Profile

  9. Mayuri Patel says:

    lovely photos Cindy… autumn spirit is already at your home. As I mentioned before, can’t wait to get to Canada next year to try out a cornbread. Don’t get the correct flour for it here.

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