Cranberry Pumpkin Cornbread Recipe: Cranberry Pumpkin Cornbread is a dish that can be used to warm up your fall dinners. It may be served with soups, stews, chilis, and it is an absolute necessity to have on the Thanksgiving table.
Cranberry Pumpkin Cornbread Recipe
I hope you don’t forget about me. I am the pumpkin enthusiast in your life who is committed to ensuring that you never run out of simple and delicious ideas for those cans of pumpkin puree that are stacked in your cabinet.
My most recent recommendation is a loaf that can be baked in a flash and is flavored with three of the most popular autumnal tastes. Put it on the table next to the next pot of chili, soup, or stew, and watch as the people who are eating supper go absolutely crazy.
- 1 cup flour
- 1 cup medium yellow or white cornmeal*
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon or pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin purée
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 Tbsp molasses
- 1/3 cup milk
- 1 cup fresh cranberries
- Prepare the oven to 375 degrees Fahrenheit. In order to facilitate the removal of the bread for easier slicing, it is recommended to grease your 9×5 loaf pan and line it with a sling of parchment paper.
- A medium bowl should be used to combine the flour, cornmeal, baking powder, salt, and spice by whisking them together.
- The eggs, pumpkin, sugar, oil, molasses, and milk are all mixed together in a bigger bowl using a whisk until they are thoroughly incorporated.
- The dry ingredients should be folded into the liquid components until they are completely incorporated and there is no dry flour left. Cranberries should be folded in at this point.
- After you have prepped the pan, turn it over and spread it out evenly. Bake the cake for thirty-five to forty minutes, or until a toothpick inserted in the middle comes out clean.
- After allowing it to cool for a few minutes in the pan, set it aside on a rack. Warm or at room temperature, serve as desired.