Recipe by graffeetee
Higher in fiber and nutrients than the usual cornbread. Makes a good breakfast item. Original from an old mag, but I don't know which one.
Top Review by Vraklis
Yum! I was making pumpkin puree today, wondering how in the world I would use it all (I made about 15 pounds!), when I came across this recipe and decided to give it a try. I was already making a batch of cornbread for my father, so I whipped this one up along with it. It's a very hearty bread b/c of the whole wheat (and I used stone-ground cornmeal as well), but moist and sweet. I'm thinking about making this to serve with Thanksgiving dinner. The only thing I changed in the recipe was I substituted buttermilk for the milk since that's all I had, but it turned out great, nonetheless!
- 1 1⁄2 cups whole wheat flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1⁄3 cup butter, softened
- 3⁄4 cup light brown sugar, packed
- 4 eggs
- 1 1⁄3 cups canned pumpkin puree
- 1 cup milk
Directions See How It's Made
- Preheat oven to 350°F.
- Spray a 9 inch square baking pan with nonstick cooking spray and coat lightly with flour.
- Combine the first 8 dry ingredients.
- In another bowl, beat the butter and sugar together until fluffy.
- Add eggs and pumpkin and combine thoroughly.
- Add dry mixture and milk alternately until all are incorporated and the mixture is smooth.
- Pour into pan.
- Bake 60-70 minutes, until tester inserted in center comes out clean.