Moist Pumpkin Cranberry Cornbread

This was very yummy! I substituted cream cheese/milk for the sour cream and mine came out a lot thicker - I had to flatten my batter in the pan before baking. Very tasty and flavorful, just the right sweetness. Next time I'm making it in mini muffins.

Wow! Love this! My favorite bread comfort food is cornbread and I love pumpkin & cranberries. What could be better all together? It is very moist too. Lovely flavor. Next time I might even add more cranberries. Also used canola oil instead of butter & eggbeaters instead of eggs & fatfree plain yogurt instead of sour cream. All worked very well as substitutions.

We loved how these turned out! We used the buttermilk and we made them into mini muffins (only needed to cook for 25 minutes at same temp) and they are the perfect size and taste! Thank You KITTENCAL!

This is indeed better if you eat it the next day. Out of the oven I was going to give it a 4, but it was better a few minutes later and definitely a 5 the next day. It seemed that the pumpkin flavor came out more and that it was a little sweeter. Anyway, great cornbread. When I ate it just out of the oven it may have been slightly underdone, but this gave it a pumpkin pie like texture, which I liked very much. Either it cooked a little more as it cooled or maybe it dried out a little, but after that it simply tasted like an awesome pumpkin bread, just with the hint of cornbread in it. Very moist. This recipe totally rocks! I am normally skeptical about a recipe that has only been reviewed once prior, but since this was Kittencal I knew it would be good. By the way, I used sour cream. I've used it in other cornbread recipes and it seems to be great for getting that moist texture.

VERY GOOD! Nice fall flavors. I used 1/3 cup brown sugar and 1/3 cup Splenda, and replaced honey with molasses (I ran out of honey). Thanks, Kitten, for posting this one!