Pumpkin Apple Cornbread
a new, autumn twist on cornbread
40 min|Easy|Mild and Warm
Roasting a pumpkin sure does make a lot of pumpkin puree! If you find yourself looking for something a little new, but also a little familiar to do with all that pumpkin, this Pumpkin Apple Cornbread is a great twist on the American Classic Cornbread.
Actually making use of real pumpkin puree (and not just pumpkin spices) this golden quick bread would be just at home with a fresh baked ham at dinner, as it would be with steak and eggs for breakfast!
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This is also a "no buttermilk" cornbread. I'm using baking powder and soda to do a little of the heavy lifting… mostly because I don't have any buttermilk in the fridge right now.
So many notes! This recipe also assumes you have "roasted pumpkin puree" on-hand. That's not the same as "pumpkin pie filling" that you get from a can… "pumpkin pie filling" has spices in it already (and probably sugar), "roasted pumpkin puree" does not. I basically roasted a pumpkin with a little olive oil, and blended it down into a puree.
Actually making use of real pumpkin puree (and not just pumpkin spices) this golden quick bread would be just at home with a fresh baked ham at dinner, as it would be with steak and eggs for breakfast!
Recipe Notes
I made six mini-loaves with the base portion size from this recipe, which would probably be around 12 cupcake sized portions. I know it's pretty common to use a skillet or a 9" pan for cornbread though… either of those options would work just as well. Cornbread doesn't rise too much, and this version isn't much different. If you use a 10" or 11" pan, your cornbread will just be a little thinner than what's pictured here, but that might not be a bad thing. Thin cornbread with more crispy surface area is a real thing!This is also a "no buttermilk" cornbread. I'm using baking powder and soda to do a little of the heavy lifting… mostly because I don't have any buttermilk in the fridge right now.
So many notes! This recipe also assumes you have "roasted pumpkin puree" on-hand. That's not the same as "pumpkin pie filling" that you get from a can… "pumpkin pie filling" has spices in it already (and probably sugar), "roasted pumpkin puree" does not. I basically roasted a pumpkin with a little olive oil, and blended it down into a puree.
Step by Step Instructions
1
Warm Up
Preheat the oven to 400.
2
Combine the Dry Ingredients
In a large bowl, combine the cornmeal, all-purpose flour (sifted), corn flour, baking powder, baking soda, salt, and the autumn spice blend.
3
Combine the Wet Ingredients
In another bowl, whisk together the egg and milk, then mix in the light-brown sugar, butter, and vanilla until just combined.
4
Pumpkin Time
Add the roasted pumpkin puree and diced apples to the wet mixture and stir until combined.
5
Fold Together
Pour the wet mixture into the dry mix and fold gently until just combined (don't over mix).
6
Pour in the Batter
Grease a cast iron pan, 9-inch baking dish, or other baking pan and pour in the batter. (I used a 6 space mini loaf pan for the cornbread in the photos.)
7
Bake It
Bake 20 to 25 minutes or until golden brown. A toothpick inserted into the center should come out clean.
8
Enjoy!
Remove to a cooling rack, or just cut and serve!
Pumpkin Apple Cornbread
a new, autumn twist on cornbread
