Pumpkin Cornbread {Recipe} {Autumn Roundup}

When my friend Di announced that she was hosting an Autumn baking roundup, I signed on right away. This is my favorite time of year, and I love the flavors of the season. I wasn’t sure what I would make (the theme is “Handmade Loaves”), but I knew I’d find something appropriate to the Fall weather.

I actually came up with this recipe the other night when I was gearing up for the Pumpkin Dinner Roundup that I hosted last week. I had already made and blogged my recipe for that event, Stuffed Pumpkin. But I got the idea to try a cornbread featuring pumpkin, and I thought about changing my Pumpkin Roundup post if it worked out as planned. That’s when I remembered Di’s roundup and decided to submit this recipe for that event.

Like most cornbread recipes, this one begins by mixing the wet and dry ingredients separately, then combining them and mixing briefly before spreading in a pan.

Pumpkin Cornbread

 Ingredients 

  • 1 ½ cups unbleached all-purpose flour
  • 1 ½ cups cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt
  • ½ cup packed light brown sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon freshly ground nutmeg
  • pinch ground cloves
  • 3 eggs
  • 1 ½ cups pumpkin puree
  • 6 tablespoon unsalted butter, melted and cooled slightly
  • 2 tablespoons pure maple syrup

 Directions 

  1. Preheat oven to 375˚F. Grease 8×11 ½-inch pan with spray oil.
  2. Whisk together flour, cornmeal, baking powder, baking soda, salt, brown sugar, cinnamon, nutmeg, and cloves in large bowl until well mixed.
  3. In medium bowl, whisk eggs, then add pumpkin, butter, and maple syrup and mix well.
  4. Add wet ingredients to dry ingredients and mix just until evenly moistened. Spread batter in pan and smooth top.
  5. Bake cornbread for 25-30 minutes, until firm to touch and cake tester inserted in middle comes out clean.

Yields 8-10 servings.

This was a delicious cornbread, and paired especially well with chili. I ate it warm on the day it was baked, and it had a definite pumpkin flavor. It reminded me of pumpkin bread, although not as sweet. I tried more the next morning and was surprised to find that at room temperature it tasted more like a traditional cornbread. I could hardly taste the pumpkin.

So, warm or room temperature, this is a great cornbread. And perfect for a cool Fall day.

Stuffed Pumpkin {FFwD} {Pumpkin Dinner} {Recipe}

My love of all things pumpkin is well known, so I don’t think anyone was surprised when I suggested a pumpkin dinner roundup, where everyone would make a different pumpkin recipe and post them all on the same day.

My contribution was this side dish, which I adapted from Dorie Greenspan’s recipe. I made it the other night for dinner.

Don’t think big jack-o’-lantern pumpkin when you go to make this dish. A 2 1/2 pound pumpkin is pretty small and can be found with the “baking pumpkins” at the grocery store.

Preparing it for baking, however, is a lot like carving a pumpkin.

Once the goop is removed, it’s just a matter of filling it with stuffing and pouring on some spiced cream.

Then you put the lid back on and slide it into the oven for a bit.

The skin will darken and toughen up while the insides get bubbly and delicious.

Stuffed Pumpkin

(adapted from Around My French Table by Dorie Greenspan)

 Ingredients 

  • 2 1/2 pound pumpkin
  • Kosher salt
  • Freshly ground pepper
  • 4-5 thin slices stale bread, crusts removed and cut into ½-inch cubes
  • 2 ounces each Gruyère and Emmenthal cheeses, cut into ½-inch cubes
  • 2 garlic cloves, finely chopped
  • 2-3 sprigs fresh thyme
  • 1/3 cup heavy cream
  • 1/4 teaspoon freshly grated nutmeg

 Directions 

  1. Preheat oven to 350˚F.
  2. Cut the top off the pumpkin jack-o’-lantern style and remove pulp and seeds. Discard seeds or save for roasting. Season the inside of the pumpkin generously with salt and pepper. Place the pumpkin in a round baking dish, preferably one that’s just slightly larger than the pumpkin.
  3. In a medium bowl, combine bread, cheeses, garlic, and thyme. Season with a little salt and lots of pepper and toss well. Spoon filling into pumpkin and pack lightly. The pumpkin should be filled to the top but not overflowing.
  4. Stir together cream and nutmeg, then pour over filling in pumpkin. Put the pumpkin top on the pumpkin.
  5. Bake for 1 hour. Remove lid and continue baking for about 30 minutes, until the filling is bubbly and the top nicely toasted.
  6. To serve, carefully (it will be very hot) reach inside the pumpkin with a large spoon and scrape the cooked pumpkin meat free from the sides. Mix the pumpkin with the stuffing and replace the lid. Carry the pumpkin in the baking dish to the table. When ready to serve, remove the lid and spoon directly from the pumpkin.

 Yields 4-5 side dish servings

You’ll note that I sliced the pumpkin rather than mixing in the flesh like in the recipe. I didn’t care for it sliced as well. The skin was very dry and leathery, and it was difficult to cut, even with a good, sharp knife. And we were left to deal with it on the plate while eating. I made a note to mix it together inside the pumpkin next time.

This was such a delicious dish. I couldn’t wait to make it again. So, a few weeks later I decided to bake another pumpkin. My parents were in town, and I thought I would switch things up by replacing the bread cubes with rice and adding frozen peas.

We put the whole pumpkin on the table and served it by scooping out the filling, along with some of the pumpkin flesh. It was so good, we all agreed that we would add it to our Thanksgiving menu this year.

In addition to the pumpkin dinner roundup, this post is also part of French Fridays with Dorie.

Pumpkin Gingerbread {Recipe} {BOM}

Here is an easy, festive pumpkin bread recipe, made special by the addition of lots of ginger. For a real treat, use freshly grated ginger instead of powdered.
 
Pumpkin Gingerbread Crumb
 
INGREDIENTS:

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger or 2 tablespoons fresh ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Still Life with Pumpkin Gingerbread