Food at the speed of life: Pumpkin bread light, tasty

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: