My turn: Pumpkin bread light and tasty

Argen Duncan

Lonnie Berry of Portales recently brought something new to my attention: pumpkin cornbread. He said he got the recipe from a woman at church.

I tried it.

Pumpkin cornbread is easy to make, healthy and tasty. It’s low fat, and by using Splenda and making half the flour whole wheat, you get a pretty guilt-free treat. And it’s still sweet.

Pumpkin cornbread is basically pumpkin bread light. The pumpkin and spices are the dominant flavor, but it’s not as rich and heavy as regular pumpkin bread.

It’s denser than regular cornbread, but more crumbly than pumpkin bread.

Try it yourself, if you like:

Pumpkin Cornbread

• 3/4 cup cornmeal

• 3/4 cup sugar or Splenda

• 1/2 cup whole wheat flour

• 1/2 cup all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• 1/8 teaspoon nutmeg

• 1/8 teaspoon ginger

• 1/8 teaspoon ground cloves

• 1 cup pumpkin

• 1 egg

• 1/2 cup milk

Pre-heat oven to 350 degrees F. Mix ingredients in large bowl until well blended. Pour into a 9-inch loaf pan that’s been well greased or generously sprayed with cooking spray. Bake at 350 degrees F for 45 minutes.

Argen Duncan is the PNT senior writer. Her column appears on Thursdays. You can reach her at 356-4481 or by e-mail: