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    You are in: Home / Recipes / Whole Wheat Pumpkin Cornbread Recipe
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    Whole Wheat Pumpkin Cornbread

    Whole Wheat Pumpkin Cornbread. Photo by Vraklis

    1/2 Photos of Whole Wheat Pumpkin Cornbread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    35 mins

    1 hr

    graffeetee's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Spray a 9 inch square baking pan with nonstick cooking spray and coat lightly with flour.
    3. 3
      Combine the first 8 dry ingredients.
    4. 4
      In another bowl, beat the butter and sugar together until fluffy.
    5. 5
      Add eggs and pumpkin and combine thoroughly.
    6. 6
      Add dry mixture and milk alternately until all are incorporated and the mixture is smooth.
    7. 7
      Pour into pan.
    8. 8
      Bake 60-70 minutes, until tester inserted in center comes out clean.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on November 15, 2007


      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!

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    • on January 01, 2009


      who knew pumpkin in a cornbread was so good! i was making cornbread and was inspired by this recipe to throw in some left over pumpkin and the spices into it.. sooo tasty! i want to put pumpkin and spice in all my cornbread recipes now!

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    • on January 14, 2008


      it is exactly what it says: pumpkin cornbread. It is very good and definitely good for you, but it did not 'wow' me like I thought it would. Still, this recipe is a keeper. thanks.

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    Nutritional Facts for Whole Wheat Pumpkin Cornbread

    Serving Size: 1 (148 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 310.6
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 5.8 g
    Cholesterol 115.8 mg
    Sodium 543.0 mg
    Total Carbohydrate 47.7 g
    Dietary Fiber 4.6 g
    Sugars 19.2 g
    Protein 8.0 g

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