My pumpkin love fest week continues. I saw an image of pumpkin cornbread on pinterest and it was love at first site. Cornbread plus pumpkin are you kidding? What could be better? Why have I never had this before? I could not stop thinking about the tall pieces of golden bread. I knew what I was serving along side my pumpkin chili. The pumpkin flavor was not detectable in the chili but, the cornbread was a different story. The pumpkin, spices and molasses flavor really shine in this bread. I thought it was wonderful warm with butter and honey. This is a great spin on your traditional cornbread for the fall.
adapted: sweet pea's kitchen
1 cup flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice
1/2 cup brown sugar
1 cup cornmeal
1 cup pumpkin puree
1/4 cup canola oil
1 tablespoon molasses
Preheat the oven to 400 degrees. Grease an 8×8″ cake pan.
In a medium bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, brown sugar, and cornmeal; set aside.
In a medium bowl beat the eggs with whisk, and then mix in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.
Bake 25-30 minutes or until toothpick inserted in the center comes out clean.