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Pumpkin Spoon Bread

Pumpkin Spoon Bread

Spoon bread is a traditional American cornbread dish, served with a spoon. It has a bread-like consistency but isn't as firm.     

  • Duration
  • Cook Time
  • Prep Time
  • 4-5Servings


  • 1 to 2 teaspoons extra virgin olive oil, for greasing pan
  • 2½ cups chicken or turkey stock
  • ½ cup extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 cup stone-ground yellow cornmeal
  • 1 cup canned pure pumpkin purée
  • 3 large eggs, separated
  • 1 tablespoon chopped fresh chives
  • ½ teaspoon chopped fresh thyme
  • ¼ teaspoon cayenne pepper


1. Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan with evoo. 

2. Simmer stock, evoo, and salt in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in pumpkin. 

3. In a large bowl, whisk egg yolks, chives, thyme, and cayenne. Whisk in cornmeal mixture; set aside. 

4. Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Fold one-third of egg whites into cornmeal batter, then gently fold in remaining egg whites. 

5. Pour batter into prepared pan. Bake in 350°F oven for 30 to 40 minutes, or until bread is set and begins to pull away from sides of pan. Cool slightly before serving.