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Cranberry-Pumpkin Cornbread

Rated as 4.33 out of 5 Stars

"A delicious seasonal cornbread that is perfect for Thanksgiving or any autumn occasion!"
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40 m servings 255
Original recipe yields 8 servings (1 9-inch round )


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

Nutrition Facts

Per Serving: 255 calories; 1.8 55.7 5.1 26 558 Full nutrition

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This was delicious but seemed a bit dry ... next time I make it I think I'll adjust the recipe to include buttermilk! Thank you for sharing!

I found the cook time in my case needed to be 35-40 mins. @ 400F.

Probably make again. Cranberries little tart. That added to the flavor. Could not really taste the pumpkin. More cake texture then cornbread. My wife liked it that way.