Pumpkin Corn Bread

Name: Pumpkin Corn Bread
Ingredients: 1 cup all-purpose flour; 3/4 cup yellow cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 eggs, well beaten; 1 cup canned unsweetened pumpkin puree; 1/2 cup packed dark brown sugar; 1/4 cup canola oil; 1 cup coarsely chopped pecans

10 ingredients

4 steps

Ingredients

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, well beaten
1 cup canned unsweetened pumpkin puree
1/2 cup packed dark brown sugar
1/4 cup canola oil
1 cup coarsely chopped pecans

Directions

1

Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
2

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

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

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

Products Matching These Ingredients

Almond flour organic blanched

Terrasoul

NOVA 4

Yellow Bell Pepper

A NOVA 1

Oven Baking Potato

Yellow Corn Tortilla Chips

Guiltless Gourmet

E NOVA 3

Self-rising yellow cornmeal mix

More Recipes to Try

Spinach And Dhal Curry

13 ingredients

Original Bisquick Baking Mix Copycat

6 ingredients

Hershey'S Milk Chocolate Cake

11 ingredients

Sourdough Jack Bread

5 ingredients

Hot Spicy Crabmeat And Shrimp Dip

9 ingredients

Southwestern Couscous

9 ingredients

Noodle Ring

7 ingredients

Simple Satay Sauce

5 ingredients

Mccormick Savory Herb Rub Roasted Turkey

10 ingredients

Banana Pudding Cake