Cranberry-Pumpkin Cornbread recipe

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Ingredients

1 cup all-purpose flour
1 cup cornmeal
1 cup white sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup fresh cranberries
1 cup milk
⅔ cup pumpkin puree
1 egg

Nutrition Info

255.2 calories
carbohydrate: 55.7 g
cholesterol: 25.7 mg
fat: 1.8 g
fiber: 2.5 g
protein: 5.1 g
saturatedFat: 0.6 g
servingSize: -
sodium: 558.4 mg
sugar: 28 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.

  2. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix in cranberries, milk, pumpkin, and egg until well combined. Pour batter into the prepared pan.

  3. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool before cutting, 5 to 10 minutes.

Recipe Yield

1 9-inch round

Recipe Note

A delicious seasonal cornbread that is perfect for Thanksgiving or any autumn occasion!

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