Cranberry Pumpkin Cornbread

Cranberry Pumpkin Cornbread
Servings: 12 Prep 5 mins Cook 40 mins


  • Canola oil spray
  • 1 8 1/2 ounce box cornbread mix
  • 1 15 ounce can pumpkin
  • 1 egg
  • 1/2 cup 1% milk
  • 1 tablespoon canola oil
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1 cup dried cranberries such as Craisins or Cranberry Fruitlings

Make It

1. Heat oven to 350 degree F. Spray a 9-inch square baking pan with the canola oil, and set aside.

2. In a large mixing bowl, combine the cornbread mix with pumpkin, egg, milk, oil, allspice, and ginger. Mix well, until you no longer see any lumps in the batter. Add the cranberries and combine.

3. Pour batter into the prepared pan, and smooth top. Bake for 35-40 minutes. (When done, the bread will be set in the middle and the sides will pull away from the pan.) Cool for 10-15 minutes before slicing.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 152, Fat, total (g): 4, chol. (mg): 18, sat. fat (g): 1, carb. (g): 26, fiber (g): 2, pro. (g): 3, Percent Daily Values are based on a 2,000 calorie diet.