Moist Pumpkin Cranberry Cornbread

Delight in the cozy flavors of fall with this Moist Pumpkin Cranberry Cornbread, a festive twist on a classic comfort food. Infused with the warmth of cinnamon and nutmeg, this cornbread strikes the perfect balance between savory and sweet, thanks to the addition of rich pumpkin puree and bursts of tangy dried cranberries. The combination of yellow cornmeal and buttermilk keeps it irresistibly tender and moist, while the buttery aroma adds a luscious depth to every bite. Perfect as a side dish for holiday feasts or a stand-alone snack, this easy-to-make recipe comes together in just 15 minutes of prep time. Serve warm with a drizzle of honey or melted butter, and watch it become your new go-to for autumn gatherings.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 0.5 cup granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.33 cup unsalted butter, melted and slightly cooled
• 0.75 cup canned pumpkin puree
• 0.75 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup dried cranberries

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

Step 3

In a separate medium bowl, whisk together the melted butter, pumpkin puree, buttermilk, eggs, and vanilla extract until smooth and well incorporated.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing to keep the cornbread tender.

Step 5

Fold in the dried cranberries gently, ensuring they are evenly distributed throughout the batter.

Step 6

Transfer the batter into the prepared 9-inch square baking pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 8

Remove the pan from the oven and allow the cornbread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely or serve warm.

Step 9

Slice into squares and enjoy! This cornbread goes wonderfully with butter, honey, or alongside your favorite fall dishes.

Nutrition Facts

Serving size	1006.9 grams (1006.9g)

Amount per serving	% Daily Value*
Calories	2560

Total Fat 91.60g	117%
Saturated Fat 49.20g	246%
Polyunsaturated Fat 1.80g
Cholesterol 566mg	189%
Sodium 3558mg	155%
Total Carbohydrate 398.00g	145%
Dietary Fiber 25.90g	93%
Total Sugars 164.20g
Protein 44.40g	89%

Vitamin D 177IU	886%
Calcium 384mg	30%
Iron 14mg	79%
Potassium 1170mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 6.8%

Carbs: 61.4%