Pumpkin Cornbread Recipe - Allrecipes.com
Pumpkin Cornbread Recipe
  • READY IN 35 mins

Pumpkin Cornbread

Recipe by  

"I developed this recipe as a cross between pumpkin pie and cornbread! This makes a moist, flavorful cornbread. This is sweet without being too sweet!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
  2. Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
  3. Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.
  4. Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.
Kitchen-Friendly View

Reviews More Reviews

Nov 28, 2014

I'll try to make it again. The pan I used was too small so it was too thick and didn't cook all the way.

Nov 07, 2014

A keeper recipe. Unique in flavor, not too sweet yet has a natural, earthy sweetness-which is different. The pumpkin doesn't overpower the recipe at all. Though when you eat it on its own you notice it's got something in there. It still tastes like cornbread just with that subtle hint of natural-almost squash but nutty-flavor that if you don't know it's pumpkin you'll have a hard time placing. I used buckwheat flour to make this gluten free and frankly, couldn't taste it at all. I ate this with lentil stew and it handled well when wet and didn't turn to mush as soon as it hit the liquid. I actually made this to be used in gluten free cornbread dressing for Thanksgiving. Definitely try this out if you want something different but not too out there. Thanks sueb. A sure winner here.


4 Ratings

Jan 08, 2015

I made this different, delicious cornbread to go with our New Year's Day dinner. I had a small container of opened pumpkin in the fridge, so I made a half batch and baked it in the toaster oven. The pumpkin added a nice dimension to the cornbread. It was moist, but yet still had the cornbread texture. I think this would make a wonderful bread to go with soups and chili. I served this with 'Oven Roasted Ribs' and 'Classic Texas Caviar' both from AR. Thanks sueb for sharing your recipe, we enjoyed it!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 154 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Sweet Cornbread Cake

See how to make sweet, moist, and cakey cornbread.

Golden Sweet Cornbread

See how to make sweet, golden-delicious cornbread.

No Knead Holiday Pumpkin Bread

A shockingly easy country bread with a subtle, earthy flavor.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States