Recipe - Pumpkin Cornmeal Bread

Here is a delicious breakfast idea - great for these cool fall mornings! With the healthy benefits of pumpkin (a super food!), and buttermilk for a moist crumb, plus very little sugar, this tasty bread makes a great breakfast on the go - just make the night before, and eat cold, or grab a slice and warm in the toaster oven before heading out.

Pumpkin Cornmeal Bread

Image via WikipediaIngredients:
1 cup pumpkin puree (unsweetened)
1 1/2 tsp salt
1 Tbsp sugar
1 tsp baking soda
2 cups cornmeal
1 egg, beaten slightly
1 1/2 cup buttermilk
2 Tbsp shortening (melted)

Directions:

1. Preheat oven to 375 degrees and spray 9 inch cake pan or cast iron skillet with non-stick oil.
2. Put pumpkin and dry ingredients in big bowl and mix until combined.
3. Add beaten egg and buttermilk, stirring to combine.
4. Add melted shortening and stir.
5. Pour into prepared pan.
6. Bake in preheated oven at 375 degrees for 30 to 35 minutes or until firm in center, and browned around the edges.

 

More Pumpkin Recipes:

• Get Into Fall With These 5 Healthy Pumpkin Recipes (fitsugar.com)
• Fall and Pumpkin bread (aliswonderfullycrazylife.wordpress.com)
• Protein Pumpkin Muffins (runningnthesun.wordpress.com)
• Make This: Pumpkin Pancakes (fitsugar.com)
• 10 Pumpkin Recipes To Try (makingtimeformommy.com)