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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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
10
Yield:
1 loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart loaf pan.

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  • 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.

  • 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

264 calories; protein 4.5g; carbohydrates 40.7g; fat 9.3g; cholesterol 19.6mg; sodium 601.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/15/2018
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. I did think it was a little dense and think I might prefer it in muffin form instead. Read More
(2)
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