Pumpkin Cornbread Recipe

Moist and delicious pumpkin cornbread

I put this recipe together when I made a big pot of chili con carne, with a little help from my sugar pumpkin puree. This is yet another fun trick I learned from my mother-in-law, Fran. She told me how she substitutes pumpkin puree for the eggs – that is the key to get a dense, absolutely delicious, cornbread. Sugar pumpkin puree is a great substitute for eggs and added oil in bread recipes. You really don’t taste the pumpkin flavor, it’s mostly about providing extra moistness. This makes for a vegan-friendly cornbread, and a great Thanksgiving side dish.

Ingredients

• 15 ounces of corn bread mix
• 1/2 cup of milk
• 1 cup of pumpkin puree
• 1/4 cup of olive oil

Pumpkin corn bread

Directions

1. Preheat oven to 350 degrees
2. Mix pumpkin puree, milk and olive oil together
3. Add in cornbread mix, mix until blended
4. Grease an 8×8 baking pan
5. Pour cornbread batter into pan and bake for 40 minutes

Related: Bread Recipes, Holiday Recipes, Vegan Recipes, Vegetarian Recipes