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Whole Wheat Pumpkin Cornbread Recipe

Whole Wheat Pumpkin Cornbread Recipe

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Ingredients:

Serving

1 1/2 cups whole wheat flour
1 cup cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/3 cup butter, softened
3/4 cup light brown sugar , packed
4 eggs
1 1/3 cups canned pumpkin puree
1 cup milk

Directions:

Preheat oven to 350°F.
Spray a 9 inch square baking pan with nonstick cooking spray and coat lightly with flour.
Combine the first 8 dry ingredients.
In another bowl, beat the butter and sugar together until fluffy.
Add eggs and pumpkin and combine thoroughly.
Add dry mixture and milk alternately until all are incorporated and the mixture is smooth.
Pour into pan.
Bake 60-70 minutes, until tester inserted in center comes out clean.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	302.82 Kcal (1268 kJ)
Calories from fat	85.63 Kcal
		% Daily Value*
Total Fat	9.51g	15%
Cholesterol	91.19mg	30%
Sodium	320.53mg	13%
Potassium	272.64mg	6%
Total Carbs	48.94g	16%
Sugars	19.32g	77%
Dietary Fiber	1.61g	6%
Protein	6.37g	13%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	3%
Iron	2.7mg	15%
Calcium	118.5mg	12%

Amount Per 100 g
Calories	205.79 Kcal (862 kJ)
Calories from fat	58.19 Kcal
		% Daily Value*
Total Fat	6.47g	15%
Cholesterol	61.97mg	30%
Sodium	217.82mg	13%
Potassium	185.27mg	6%
Total Carbs	33.26g	16%
Sugars	13.13g	77%
Dietary Fiber	1.09g	6%
Protein	4.33g	13%
Vitamin C	0.2mg	1%
Vitamin A	0.1mg	3%
Iron	1.8mg	15%
Calcium	80.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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