A message to our customers on COVID-19 Read More About Sobeys COVID Response

Pumpkin Cornbread

Pumpkin Cornbread

Prep Time: 15 mins

Total Time: 1 h 10 m

Serves: 12

Ingredients

1 cup: all-purpose flour; 250 mL

1 cup: fine cornmeal; 250 mL

2 tsp: baking powder; 10 mL

½ tsp: baking soda; 2 mL

¾ tsp: ground ginger, divided; 4 mL

½ tsp: ground cinnamon; 2 mL

½ tsp: salt; 2 mL

2: eggs, room temperature

1 cup: milk, room temperature; 250 mL

1 cup: canned pure pumpkin puree; 250 mL

¼ cup: firmly packed brown sugar; 60 mL

¼ cup: coconut or canola oil; 60 mL

¼ cup: each pumpkin seeds and chopped cashews; 60 mL

Method

Step 1: Preheat oven to 400°F (200°C). In large bowl, whisk together flour, cornmeal, baking powder, baking soda, ½ tsp (2 mL) ginger, cinnamon and salt. In medium bowl, whisk together eggs, milk, pumpkin puree, brown sugar and oil until blended.

Step 2: Stir wet ingredients into dry ingredients until just combined. Scrape into greased, parchment paper-lined 5 x 9-in. (1.9 L) loaf pan, smoothing top of batter. Sprinkle remaining ¼ tsp (1 mL) ground ginger, pumpkin seeds and cashews over top.

Step 3: Bake 35 to 40 min., or until tester inserted into centre comes out clean. Set loaf pan on wire rack to cool. Remove loaf from pan to slice and serve. Or wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks

Characteristics

Baked Goods Every Day Kid-Friendly Vegetarian

Nutritional Facts Per Serving

Nutrition Description:: Per serving (1/12 recipe):

Calories:: 190

Fat:: 9 g

Saturated Fat:: 5 g

Carbs:: 23 g

Fibre:: 2 g

Sugar:: 5 g

Cholesterol:: 35 mg

Protein:: 5 g

Sodium:: 230 mg

×