Best 2 Cranberry Pumpkin Cornbread Recipes
Feast your taste buds on a delectable fusion of sweet and savory flavors with our Cranberry Pumpkin Cornbread. This irresistible bread is a symphony of textures and tastes, featuring a moist and tender crumb studded with tart cranberries and pumpkin chunks, enveloped in a crispy, golden-brown crust. Each bite is a delightful journey through a harvest of flavors, perfect for cozy fall gatherings, festive holiday dinners, or simply as a comforting treat. In this article, we'll guide you through three variations of this culinary masterpiece: a classic Cranberry Pumpkin Cornbread, a gluten-free version for those with dietary restrictions, and a savory twist with Roasted Poblano Peppers and Corn. Get ready to embark on a culinary adventure that will leave you craving more.
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MOIST PUMPKIN CRANBERRY CORNBREAD
This moist cornbread begs for butter when you take it out of the oven and it's even better the next day so you can prepare it a day ahead wrap in plastic and serve the following day, if you don't care for nutmeg then omit, if you like a sweeter taste then increase the sugar slightly --- serve this along side of your turkey or ham dinner :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 50m
Yield 16 pieces
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Lightly grease a 8" x 8" baking pan, OR a 9-inch pie pan.
- In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and mace.
- In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream OR buttermilk (if using), butter, eggs and honey, until well combined.
- Add the pumpkin mixture to the flour mixture JUST until combined.
- Mix in the cranberries.
- Transfer to a prepared baking dish.
- Bake for about 40 minutes, or until edges just begin to colour.
- Cool to room temperature.
CRANBERRY-PUMPKIN CORNBREAD
A delicious seasonal cornbread that is perfect for Thanksgiving or any autumn occasion!
Provided by hum146
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix in cranberries, milk, pumpkin, and egg until well combined. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool before cutting, 5 to 10 minutes.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 55.7 g, Cholesterol 25.7 mg, Fat 1.8 g, Fiber 2.5 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 558.4 mg, Sugar 28 g
Tips:
- Use fresh cranberries. Fresh cranberries have a tart and tangy flavor that pairs perfectly with the sweetness of the pumpkin and cornbread. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
- Don't overmix the batter. Overmixing the batter will make the cornbread tough. Mix just until the ingredients are combined.
- Bake the cornbread in a hot oven. This will help the cornbread rise and get a golden brown crust.
- Let the cornbread cool slightly before serving. This will help it hold together when you cut it.
Conclusion:
Cranberry pumpkin cornbread is a delicious and festive bread that is perfect for fall and winter gatherings. It is easy to make and can be served as a side dish or snack. With its moist and flavorful texture, cranberry pumpkin cornbread is sure to be a hit with everyone who tries it.
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