Pain doux miel potiron

This corn bread with honey and pumpkin offers a tender, moist crumb with a lightly sweet flavor perfect for cozy fall afternoons or festive gatherings. The natural sweetness of honey pairs beautifully with pumpkin purée and traditional pumpkin pie spices to create a fragrant, comforting treat that melts in your mouth. It’s easy to prepare and makes a delightful side or snack that brings warmth to any table.

I discovered this recipe during a chilly autumn afternoon and it immediately became a favorite to share with friends over coffee. Each bite reminded me of festive family gatherings filled with laughter and comfort.

Ingredients

• 1 cup yellow cornmeal: for texture and authentic cornbread flavor choose a finely ground stone milled variety when possible
• 1 cup all purpose flour: which provides structure and softness select organic if available for better quality
• 1 tablespoon baking powder: to help the bread rise and become fluffy use fresh baking powder for best results
• Half a teaspoon salt: enhances all the flavors in the cornbread a fine sea salt works best
• 1 teaspoon pumpkin pie spice: adds warm aromatic notes like cinnamon nutmeg clove and ginger buy a fresh blend or make your own
• Quarter cup brown sugar: offers caramelized sweetness that complements honey look for unrefined brown sugar for deeper flavor
• 2 large eggs: bind ingredients and contribute to richness opt for free range eggs for better taste
• Three quarters cup pumpkin purée: supplies moisture and subtle earthiness use homemade purée for the freshest taste
• Half a cup whole milk: adds creaminess to the batter choose full fat milk for more tender results
• Quarter cup unsalted butter melted: for richness and smooth crumb select European style butter for extra creaminess
• Quarter cup honey: for natural sweetening adds moistness and floral sweetness choose a good quality local honey
• 1 teaspoon pure vanilla extract: enhances flavor depth pick pure vanilla extract rather than imitation essence

Instructions

Prepare Your Baking Dish:

Preheat the oven to 190 degrees Celsius. Lightly grease an 8 by 8 inch baking dish or line it with parchment paper to make removal easy and cleanup quick.

Combine Dry Ingredients:

In a large mixing bowl, whisk together the yellow cornmeal flour baking powder salt pumpkin pie spice and brown sugar until evenly mixed and free of lumps. This ensures even distribution of rising agent and spices for balanced flavor.

Mix Wet Ingredients Separately:

In another bowl, whisk the eggs until smooth then add pumpkin purée milk melted butter honey and vanilla extract. Stir well until the mixture is uniform to guarantee even texture in the finished bread.

Combine Both Mixtures:

Pour the wet ingredients into the bowl with dry ingredients and gently fold together. Be careful not to overmix as this can toughen the cornbread. Combine until all ingredients are just moistened.

Bake the Cornbread:

Evenly spread the batter in the prepared baking dish. Place it on the middle rack of the oven. Bake for 20 to 25 minutes until the top is golden and a skewer inserted comes out clean or with very few moist crumbs.

Cool and Serve:

Let the cornbread cool slightly to set before slicing into squares. For an extra hint of sweetness, drizzle additional honey on top just before serving. This also adds a lovely golden shine.

My favorite ingredient is pumpkin purée. It not only keeps the bread moist but adds a unique seasonal flavor that feels both familiar and special. I remember making this bread as a student and bringing it to share during friendly football matches each slice sparked warm smiles and playful rivalry.

Storage Tips

Store any leftover cornbread in an airtight container at room temperature for up to two days or in the refrigerator for up to four days to keep it fresh and moist. To revive its softness gently warm slices in a low oven or toaster before serving. Avoid microwaving as this can dry it out.

Ingredient Substitutions

You can replace brown sugar with coconut sugar to introduce a caramelized earthier sweetness that enhances the pumpkin. Use almond or oat milk instead of dairy milk for a lactose free option with a mild nutty flavor. Butternut squash purée can be swapped for pumpkin purée for a similar texture and a slightly sweeter, nuttier taste.

Serving Suggestions

This cornbread shines when served warm with cinnamon whipped butter or alongside a hearty pumpkin soup. Pairing it with a spiced chai or hot apple cider elevates the autumnal experience and makes for a cozy afternoon treat. It also works well crumbled over salads or as a base for savory toppings like melted cheese and herbs.

Enjoy warm with a drizzle of honey for a simple elegant finish. It’s perfect with coffee or hot apple cider.

Common Recipe Questions

→ Puis-je utiliser de la purée de potiron maison ?

Absolument, la purée maison apporte une fraîcheur et une texture crémeuse, assurez-vous simplement qu’elle soit bien égouttée.

→ Comment savoir si le pain est bien cuit ?

Une pointe de couteau insérée au centre doit ressortir propre ou avec quelques miettes humides. La surface doit être bien dorée.

→ Peut-on préparer ce pain à l’avance ?

Oui, il se conserve 2 jours à température ambiante dans un emballage hermétique ou jusqu’à 4 jours au frais. Réchauffez légèrement avant de servir.

→ Quelles alternatives au sucre roux puis-je envisager ?

Le sucre de coco est une excellente alternative pour un goût plus caramélisé et naturel.

→ Puis-je remplacer le lait par une boisson végétale ?

Oui, le lait d’amande ou d’avoine permet d’obtenir une saveur subtilement noisette sans modifier la texture.