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+ servings
Pumpkin Cranberry Cornbread
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
This savory pumpkin cranberry cornbread is a perfect accompaniment to your holiday table, with delicious flavors of fall. As a savory cornbread, It is just slightly sweet with bursts of tart cranberries throughout.
Course: Side Dishes, Appetizers/Snacks
Cuisine: American
Keyword: Breakfast/Brunch, Holiday Favorites, Great Snacks
Servings: 12 to 16 (makes 16 muffins)
Calories: 279 kcal
  • 1 cup cornmeal
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • teaspoons cinnamon
  • ¼ teaspoon ground sginger
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • ½ cup brown sugar
  • 2 eggs
  • ¾ cup whole milk
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 15 ounces pumpkin puree
  • cups fresh cranberries
  • 1 cup chopped pecans optional
  1. Pre-heat the oven to 425°F.

  2. Grease your baking vessel well with butter or oil. You could make 16 muffins or a 9-inch square cake pan or a 10-inch round cast iron pan.
  3. Whisk the cornmeal, flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves together in a bowl.
  4. In a separate large bowl, whisk the sugar and eggs together until blended. Add the milk, butter and vanilla extract and then whisk in the pumpkin purée.
  5. Add the dry ingredients to the wet ingredients all at once. Mix by hand just until the dry ingredients are incorporated into the wet. Do not overmix the batter. Gently fold in the cranberries and pecans.
  6. Transfer the batter to your baking vessel. (If you are using a muffin pan, fill the cups ¾ of the way full.)
  7. Transfer the baking vessel to the oven and lower the temperature to 350˚F. Bake for 35 minutes for a square or round cake pan. If making muffins, bake at 425°F for 8 minutes, then turn down the temperature to 350°F and bake 12 to 15 minutes. (Do not open the oven door when turning down the temperature) The cornbread is done when a toothpick inserted into the center of the cornbread comes out clean.

  8. Let the corn bread cool in the pan for 10 to 15 minutes and then transfer it to a cooling rack to cool completely before cutting into squares and serving.
Nutrition Facts
Pumpkin Cranberry Cornbread
Amount Per Serving
Calories 279 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Trans Fat 1g
Cholesterol 39mg13%
Sodium 211mg9%
Potassium 260mg7%
Carbohydrates 37g12%
Fiber 4g16%
Sugar 12g13%
Protein 6g12%
Vitamin A 5711IU114%
Vitamin C 3mg4%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.