Delicious and Moist Cranberry Pumpkin Cornbread Recipe

Indulge in the delightful flavors of cranberries and pumpkin with this moist and delicious cornbread recipe. Perfect for breakfast, brunch, or as a side dish, this cornbread is easy to make and pairs beautifully with a variety of dishes. The tangy cranberries add a burst of flavor and the pumpkin keeps the cornbread incredibly moist. Give this recipe a try and impress your family and friends with a unique twist on a classic cornbread!

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 2 large eggs
• 1 cup fresh cranberries

Directions

1. Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In a separate medium bowl, mix together the pumpkin puree, melted butter, milk, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the fresh cranberries.
6. Pour the batter into the greased baking dish and spread it evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let it cool for a few minutes before serving.
9. Serve warm and enjoy!

Interesting Facts