Name: Pumpkin Corn Bread
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: All-purpose flour - 1 cup; Yellow cornmeal - ¾ cup; Baking powder - 1 teaspoon; Baking soda - ½ teaspoon; Salt - ¼ teaspoon; Eggs, well beaten - 2; Canned unsweetened pumpkin puree - 1 cup; Packed dark brown sugar - ½ cup; Canola oil - ¼ cup; Coarsely chopped pecans - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Corn Bread

1. All-purpose flour - 1 cup

2. Yellow cornmeal - ¾ cup

3. Baking powder - 1 teaspoon

4. Baking soda - ½ teaspoon

5. Salt - ¼ teaspoon

6. Eggs, well beaten - 2

7. Canned unsweetened pumpkin puree - 1 cup

8. Packed dark brown sugar - ½ cup

9. Canola oil - ¼ cup

10. Coarsely chopped pecans - 1 cup

How to cook deliciously - Pumpkin Corn Bread

1. Stage

Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.

2. Stage

In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.

3. Stage

Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.

4. Stage

Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.