PUMPKIN CORN BREAD
These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes.
Provided by CHRISTI LARSEN
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 28m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
- Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 26.8 g, Cholesterol 31 mg, Fat 12.3 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 195.1 mg, Sugar 10.2 g
PUMPKIN CORN BREAD
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.-
Provided by Taste of Home
Time 45m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- 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 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN CORNBREAD
Pumpkin Cornbread from Delish.com is an absolute must try this fall.
Categories pumpkin cornbread fall recipes homemade cornbread pumpkin recipes side dishes honey butter sweet cornbread
Time 35m
Yield 8-10
Number Of Ingredients 19
Steps:
- Preheat oven to 400° and grease a 9" square baking dish with cooking spray. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
- In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined.
- Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares.
- In a medium bowl, whip butter, honey, salt, and cinnamon until fluffy. Serve with cornbread.
PUMPKIN CORNBREAD
Steps:
- Preheat the oven to 375 F.
- In a large bowl, whisk together the eggs, light brown sugar, canola oil (or other vegetable oil), maple syrup, and vanilla extract.
- Whisk in the pumpkin puree.
- In a separate bowl, stir together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
- Mix the dry ingredients into the wet until combined.
- Grease a cast iron pan or 9-inch baking dish and pour in the batter.
- Bake for approximately 25 minutes or until a toothpick, inserted in the center, comes out clean.
Nutrition Facts : Calories 285 kcal, Carbohydrate 40 g, Cholesterol 50 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 555 mg, Sugar 14 g, Fat 12 g, ServingSize 8 Servings, UnsaturatedFat 0 g
PUMPKIN CORNBREAD
Slather these slightly-sweet cornbreads in some whipped butter for a real treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Spray 9-by-2-inch round cake pan with vegetable oil spray; set aside. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together pumpkin puree, buttermilk, egg whites, melted butter, and molasses. Stir into dry ingredients until just combined.
- Pour batter into prepared cake pan, transfer to oven, and bake until a wooden toothpick inserted into center of bread comes out dry, about 30 minutes. Let cool completely on wire rack.
PUMPKIN AND CORNMEAL CAKE
Another great cake from Fine Cooking Magazine. Beautiful color and texture. The amount of pumpkin can be varied - additional pumpkin will make it more moist. This is fabulous served with Burnt Orange Caramel Sauce (recipe # 76167)
Provided by Elly in Canada
Categories Dessert
Time 1h10m
Yield 1 9inch bundt cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Position oven rack in middle of oven, preheat to 350 degrees.
- Butter a 9-inch bundt pan.
- With a mixer and paddle attachment, beat butter, zest and sugar until light and fluffy- about 3 minutes.
- One at a time, add egg and egg yolks, beating well and scraping sides of bowl after each addition.
- Beat in pumpkin and vanilla.
- Sift together flour, baking powder and salt, stir in cornmeal.
- Add dry mixture to pumpkin batter in 3 staqges, stirring gently but thoroughly with rubber spatula after each addition.
- Do not overwork batter.
- In a clean bowl, whip egg whites to soft peaks.
- Gently fold whites into batter with spatula until there are no longer any white streaks.
- Scrape batter into pan, smooth surface.
- Bake until top is springy when lightly touched, the sides should be pulling away from the pan and a wooden skewer inserted in the center of the cake comes out clean- about 40-50 minutes.
- Let cool for 20 minutes and then invert cake onto a rack to cool completely.
- Dust with powdered sugar if you like.
- For Orange Syrup: In a small saucepan over low heat, combine orange juice and sugar, stirring until sugar has dissolved.
- Boil without stirring for 2 minutes.
- Serve each slice with a drizzle of warm syrup accompanied by yougurt or vanilla ice cream.
EASY PUMPKIN CORNBREAD
Nice fall recipe for pumpkins.
Provided by dlwings
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes.
- Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.
Nutrition Facts : Calories 138.5 calories, Carbohydrate 25 g, Cholesterol 35.2 mg, Fat 2.7 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 174.5 mg, Sugar 6.2 g
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PUMPKIN CORN BREAD - BETTER HOMES & GARDENS
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4/5 (6)Calories 217 per servingTotal Time 52 mins
- Preheat oven to 350°F. Generously brush a 12-inch cast-iron skillet with 2 tablespoons of the butter; set aside remaining butter.
- In a large mixing bowl combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin; whisk into cornmeal mixture. Pour into prepared skillet.
- Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack; serve warm with whipped butter.
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