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Baking recipe · from the recipe book

Smoky Cheddar Pumpkin Cornbread Loaf

A moist, golden loaf with sweet pumpkin, smoked paprika warmth and pockets of sharp melted cheddar under a crisp cheesy top.

Smoky Cheddar Pumpkin Cornbread Loaf

Ingredients

  • 1⅓ cups170 gYellow cornmeal, whole-grain
  • 1 cup130 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gBlack pepper
  • 1½ cups shredded170 gCheddar cheesesharp, shredded, divided
  • 1 cup225 gPumpkin puree, canned
  • ¾ cup (180 ml)180 gPlain kefir, low-fat
  • 2 large100 gEggsroom temperature
  • ¼ cup60 gUnsalted buttermelted and slightly cooled, plus a little for the pan
  • 1½ tbsp30 gMaple syrup
  • 2½ tbsp20 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 375°F (190°C). Brush a 9x5-inch loaf pan with a little of the butter and line the bottom with parchment.
  2. Shred the cheddar and set aside one quarter of it for the top; the remaining three quarters go into the batter.
  3. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, smoked paprika and black pepper.
  4. In a second bowl, whisk the pumpkin, kefir, eggs, remaining melted butter and maple syrup until smooth.
  5. Pour the pumpkin mixture into the cornmeal mixture and stir just until no dry streaks remain; fold in the three quarters of the cheddar reserved for the batter.
  6. Scrape the batter into the pan, smooth the top, then scatter over the remaining quarter of the cheddar and the pumpkin seeds.
  7. Bake 50 to 55 minutes, until the top is deep golden and a toothpick in the center comes out clean (it may show melted cheese, but no wet batter).
  8. Cool in the pan 10 minutes, then turn out onto a rack and cool at least 20 minutes more before cutting into 12 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 24, 2026.

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