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Quick Pumpkin Cornbread

Rated as 4 out of 5 Stars

"Use a premade cornbread mix and add a few ingredients for a special fall twist that is healthier than traditional pumpkin bread. As written, it is a perfect side for soup or chili."
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1 h servings 264
Original recipe yields 10 servings (1 loaf)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart loaf pan.
  2. Stir cornbread mix, water, pumpkin puree, egg, oil, sugar, oat bran, molasses, vanilla, and pumpkin pie spice together until mixed thoroughly. Pour into the loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.


  • Cook's Notes:
  • As the recipe is written, it is only slightly sweet (but adequate for my sweet tooth!). If you want a sweeter bread, increase the molasses and sugar.
  • Different-sized pans or cupcake pans may be used, but cooking time will need to be adjusted.

Nutrition Facts

Per Serving: 264 calories; 9.3 40.7 4.5 20 601 Full nutrition

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I wasn't sure what to expect from this, but, we really liked it! It isn't overly sweet as prepared, but, we liked it that way. I used Jiffy cornbread mix which has some sweetness to it already....