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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 97.8
  • Total Fat: 2.2 g
  • Cholesterol: 42.5 mg
  • Sodium: 288.2 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Pumpkin Corn Bread calories by ingredient
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Pumpkin Corn Bread

Submitted by: MOU37SE

Introduction

Moist, delicious, chewy, filling, real food. My kids love it and I can eat it! From Whole Foods for the Whole Family, Le Leche League International Moist, delicious, chewy, filling, real food. My kids love it and I can eat it! From Whole Foods for the Whole Family, Le Leche League International
Number of Servings: 10

Ingredients

    2 t. olive oil
    1/3 cup honey
    2 eggs
    1 cup mashed, cooked pumpkin
    3/4 cup whole grain cornmeal (I like Bob's Red Mill)
    2 t. baking powder
    1/2 t. salt
    2/3 cup nonfat dry milk powder

Directions

Roast your pumpkin: Oven: 425. Cut open the top of your pumpkin and pull the seeds and pulp out as if you were going to carve a jack-o-lantern. Either cut up the pumpkin into large chunks and place in a large baking dish, or put the pumpkin whole, with it's top set next to it, on a cookie sheet and place in oven for about 1 to 2 hours -- until the pumpkin is soft when you stick a fork in it. Remove the pumpkin from the oven, let cool a little while, then pour off or ladle out the pumpkin broth. Some varieties have more liquid than others. Set aside the broth to use in soups or bread making. Then scrape the pumpkin flesh away from the skin with a large spoon and mash with a fork.

Bread: Oven: 350
combine oil, honey, eggs and vanilla in bowl. Stir in pumpkin. Combine cornmeal, baking powder, salt and dry milk powder. Add dry to wet, stir until combined. Pour into greased 5x9 inch loaf pan. Bake for 40 minutes. Cool in pan for 15 minutes then invert and cool completely. It will be fine if you leave it in the pan to cool.

Number of Servings: 10

Recipe submitted by SparkPeople user MOU37SE.






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