For a unique autumn variation that is healthier than classic pumpkin bread, use a readymade cornbread mix and a few more ingredients. It is excellent as described as a side dish with soup or chili.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 1 loaf |
Ingredients
- 3 cups cornbread mix
- 1 cup water
- 1 cup canned pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons white sugar
- 2 tablespoons oat bran (Optional)
- 1 tablespoon molasses
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart loaf pan.
- Stir cornbread mix, water, pumpkin puree, egg, oil, sugar, oat bran, molasses, vanilla, and pumpkin pie spice together until mixed thoroughly. Pour into the loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
- As the recipe is written, it is only slightly sweet (but adequate for my sweet tooth!). If you want a sweeter bread, increase the molasses and sugar.
- Different-sized pans or cupcake pans may be used, but cooking time will need to be adjusted.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 601 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I wasn’t sure what to expect from this, but, we really liked it! It isn’t overly sweet as prepared, but, we liked it that way. I used Jiffy cornbread mix which has some sweetness to it already. I did think it was a little dense and think I might prefer it in muffin form instead.