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Baking recipe · from the recipe book

Honey Pumpkin Cornbread Loaf

A tender, golden loaf with sweet corn crunch, warm fall spice and a gentle honey glow.

Honey Pumpkin Cornbread Loaf

Ingredients

  • 1¼ cups150 gYellow cornmeal, whole-grain
  • 1 cup125 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • ¾ cup180 gPumpkin puree, canned
  • ¾ cup (180 ml)180 gButtermilk, low-fat
  • ⅓ cup100 gHoney
  • 2 large100 gEggsat room temperature
  • ⅓ cup70 gUnsalted buttermelted and slightly cooled, plus a little for the pan

Steps

  1. Heat the oven to 350°F (175°C). Butter a 9x5-inch loaf pan and line it with a parchment sling.
  2. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In another bowl, whisk the pumpkin, buttermilk, honey and eggs until smooth, then whisk in the melted butter.
  4. Pour the wet mixture into the dry ingredients and fold just until no dry streaks remain; a few lumps are fine.
  5. Scrape the batter into the pan, smooth the top and let it rest 5 minutes so the cornmeal softens.
  6. Bake 50 to 60 minutes, until the top is deep golden and a toothpick in the center comes out clean. Tent with foil after 35 minutes if it browns quickly.
  7. Cool in the pan 10 minutes, lift out and cool on a rack at least 20 minutes before cutting into 10 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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