Cranberry-Pumpkin Cornbread Recipe

Recipesfull introduces to you: Pumpkin Bread Recipes. (Cranberry-Pumpkin Cornbread Recipe). A delicious seasonal cornbread that is perfect for Thanksgiving or any autumn occasion!

Brief

Prep 10 mins

Cook: 25 mins

Additional: 5 mins

Total: 40 mins

Servings: 8

Yield: 1 9-inch round

Cranberry-Pumpkin Cornbread Recipe

Ingredients

1 cup all-purpose flour

1 cup cornmeal

1 cup white sugar

4 teaspoons baking powder

1 teaspoon salt

1 cup fresh cranberries

1 cup milk

⅔ cup pumpkin puree

1 egg

Bread

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.

Step 2

Combine flour cornmeal sugar baking powder and salt in a large bowl. Mix in cranberries milk pumpkin and egg until well combined. Pour batter into the prepared pan.

Step 3

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean about 25 minutes. Let cool before cutting 5 to 10 minutes.

Nutritional Information

Cranberry-Pumpkin Cornbread Recipe

Servings Per Recipe:8

Calories: 255.2

% Daily Value *

Protein: 5.1g 10%

Carbohydrates: 55.7g 18%

Dietary Fiber: 2.5g 10%

Sugars: 28g

Fat: 1.8g 3%

Saturated Fat: 0.6g 3%

Cholesterol: 25.7mg 9%

Vitamin A Iu: 3236.3IU 65%

Niacin Equivalents: 2.7mg 21%

Vitamin B6: 0.1mg 4%

Vitamin C: 1.6mg 3%

Folate: 70.3mcg 18%

Calcium: 181.9mg 18%

Iron: 2mg 11%

Magnesium: 14.9mg 5%

Potassium: 108.2mg 3%

Sodium: 558.4mg 22%

Thiamin: 0.3mg 27%

Calories From Fat: 16.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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