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Home > Appetizers > Pumpkin Cornbread Recipe {Gluten Free, Dairy Free}

Pumpkin Cornbread Recipe {Gluten Free, Dairy Free}

By Ashlyn Edwards — September 19, 2014, Updated September 2, 2018 23 Comments

AppetizersBreads/GrainsFallGiveawaysGluten FreePopularSide Dishes

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Not only is this Pumpkin Cornbread  free of gluten, eggs, dairy, soy, sugar, and nuts, it’s also totally delicious! You’ll love it alongside a steamy bowl of chili or soup, and the addition of the pumpkin makes it even more perfect for fall!

A close up of a stack of cornbread

Y’all, I am super excited because I have such an awesome recipe to share with you today. This Pumpkin Cornbread is allergy-friendly on nearly every level, and it comes out of an amazing cookbook written by Debbie Adler, the owner of Sweet Debbie’s Organic Cupcakes in Los Angeles.

A picture of a cookbook

I was totally drawn to all of her gorgeous recipes, especially when I found that in addition to being gluten free, egg free, sugar free, and dairy free, they are also all peanut free! If you’ve been following along with me for awhile, you might have heard me mention my son’s peanut allergy. I actually have a big post to share with all of you about a recent anaphylactic reaction he experienced (his first one in over 3 years). Allergy awareness is very near and dear to my heart, so be on the lookout for that post coming to the blog soon.

A close up of a stack of cornbread

When I was flipping through Debbie’s gorgeous cookbook, I seriously had a very hard time narrowing down what I wanted to make. I ultimately decided that this Pumpcornbread would be perfect for the changing weather (at least changing weather in other parts of the world besides here in Hawaii!) I love cornbread with a big warm bowl of chili or soup, and when I saw that this one was made with pumpkin?! It was game over! 🙂

A close up of a stack of cornbread

I love trying healthier ways of preparing some of my favorite recipes, and y’all this one did NOT disappoint. Sometimes when you replace traditional processed ingredients for more natural ones, that flavor that you’re used to enjoying can get lost in the mix. Well not this time. This Pumpkin Cornbread is delicious, moist, and full of lovely nooks and crannies. I topped mine with a little butter, and oh baby, gluten free never tasted so good!

A close up of a piece of cornbread

You are going to want this cookbook, friends. With recipes like Chocoholic Cupcakes, Apple Fritter Donut Holes, and Caramel Glazed Fakin’ Bacon Brownies…how can you say no?!

A close up of a stack of cornbread

Pumpkin Cornbread (Gluten, Dairy, Soy, Sugar, and Nut free)

Not only is this Pumpcornbread free of gluten, eggs, dairy, soy, sugar, and nuts, it’s also totally delicious! You’ll love it alongside a steamy bowl of chili or soup, and the addition of the pumpkin makes it even more perfect for fall!
5 from 9 votes
Print Pin Rate
Course: Side
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 16 squares
Calories: 118kcal
Author: Ashlyn Edwards | Belle of the Kitchen

Ingredients

  • Grapeseed oil, for greasing the pan
  • 3/4 cup unsweetened plain rice milk
  • 1/4 teaspoon apple cider vinegar
  • 1 1/4 cups coarse-grind cornmeal
  • 1/2 cup all-purpose gluten-free flour
  • 1 teaspoon sodium-free baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon guar gum
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 Tablespoons grapeseed oil
  • 3 Tablespoons coconut nectar
  • 3/4 cup canned pumpkin puree

Topping:

  • 1/4 cup fresh corn kernels
  • 1/4 teaspoon ground nutmeg

Instructions

  • Preheat oven to 375 degrees. Grease an 8 x 8 inch square baking pan with the grapeseed oil.
  • Mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.
  • Whisk together the cornmeal, flour, baking powder, salt, cumin, nutmeg, guar gum, black pepper, and cayenne in a large bowl. Make a well in the middle.
  • Add the grapeseed oil, coconut nectar, and pumpkin puree and stir to combine. Next add the rice milk mixture and stir until the liquid is absorbed and the batter is smooth.
  • Pour the batter into the prepared pan and smooth the top with a wet baking spatula or the back of a wet spoon. Sprinkle the corn kernels and nutmeg on top.
  • Bake the pumpcornbread for 23 to 25 minutes, or until it is a light golden brown around the edges and it starts to pull away from the sides of the pan. Rotate the pan from front to back halfway through baking.
  • Transfer the pan from the oven to a wire rack and let sit for 20 minutes before cutting the pumpcornbread into 16 squares. Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Notes

Reprinted with permission from Debbie Adler, owner of Sweet Debbie's Organic Cupcakes

Nutrition

Calories: 118kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 151mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1805IU | Vitamin C: 0.7mg | Calcium: 7mg | Iron: 0.7mg
Did you make this recipe? Let me know!Mention @TheBelleoftheKitchen or tag #BelleoftheKitchen

Disclosure: While I received a free copy of this cookbook, all opinions expressed here are my own.

A close up of a stack of cornbread

 

If you like this Pumpkin Cornbread, then you might also like:

Pumpkin Cheesecake Sugar Cookie Barssliced pumpkin cheesecake bars

 

Pumpkin Sheet CakeA piece of pumpkin bars with icing and pecans

« Caramel Apple Milkshake
Bacon Wrapped Ranch Stuffed Jalapeño Peppers »


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Comments

  1. Paula Montenegro says

    November 8, 2019 at 8:13 am

    5 stars
    Such a genius idea to mix cornbread with pumpkin puree! I’m definitely trying this bread very soon! Thanks for sharing.

    Reply
  2. Jo Allison says

    November 8, 2019 at 8:02 am

    5 stars
    I love cornbread with my veggie chilli but pumpkin cornbread, now that’s just another level of deliciousness!

    Reply
  3. Gloria says

    November 8, 2019 at 7:18 am

    5 stars
    I have had all kinds of cornbread, but none make with pumpkin. I am a pumpkin fanatic..so I need to give this a try. Like ASAP. Great for all the holiday dinners.

    Reply
  4. Valerie says

    November 8, 2019 at 4:41 am

    5 stars
    I’ve never had pumpkin cornbread before. I bet it smelled great while it was baking.

    Reply
  5. Lucy Parissi says

    January 30, 2019 at 3:55 am

    5 stars
    This cornbread looks so inviting – it’s a fantastic colour.

    Reply
  6. Annie @ Annie's Noms says

    January 30, 2019 at 3:11 am

    This looks fabulous and I adore the name “pumpcornbread” so fun! I’ve made cornbread before, but never thought to add pumpkin to it, genius!

    Reply
  7. Natalie says

    January 30, 2019 at 1:24 am

    5 stars
    Looks so delicious! I love the rich texture!

    Reply
  8. Andrea Metlika says

    January 29, 2019 at 11:16 pm

    5 stars
    This recipe is fabulous! I cant wait to try these.

    Reply
  9. Jori says

    January 29, 2019 at 10:55 pm

    5 stars
    Pumpkin cornbread, what?!?! I love this idea.

    Reply
  10. Kelsey says

    April 9, 2015 at 8:15 am

    I don’t have guar gum and would like to make this tonight, do you think the texture be totally off if I don’t use it?? I have a reg gf flour and a gf flour that has xantham gum, should I use the one with xantham gum to replicate the guar gum properties?

    Reply
    • Ashlyn says

      April 9, 2015 at 7:13 pm

      Hi Kelsey,
      I’d say try the GF flour you have that contains Xanthan Gum. If you have Xanthan Gum itself on hand, just use that in place of the Guar. If not, give the GF flour with Xanthan a try. Let me know how it turns out! 🙂

      Reply
      • Kelsey says

        April 10, 2015 at 2:46 pm

        Made this tonight with my gf flour that contains both xantham and guar gum. The texture is slightly gummy but I’ve had that happen with this flour before so it was a little bit expected. Great flavor overall, I think next time I will try just a regular gf flour with no guar gum, and make it sweet instead of savory. Thanks for the tip and the great recipe!

        Reply
        • Ashlyn says

          April 13, 2015 at 5:53 pm

          That sounds like a good plan for next time, Kelsey. Thanks for letting me know how it turned out with the substitution!

          Reply
  11. Miz Helen says

    September 30, 2014 at 2:54 pm

    Your Pumpcornbread looks delicious! This is a fantastic recipe and thanks so much for sharing it with us. Hope to see you again real soon at Full Plate Thursday!
    Miz Helen

    Reply
    • Ashlyn says

      September 30, 2014 at 11:06 pm

      Thank you, Miz Helen!

      Reply
  12. Laura@Baking in Pyjamas says

    September 28, 2014 at 3:15 am

    Pumpkin cornbread, I love it! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

    Reply
    • Ashlyn says

      September 28, 2014 at 9:07 am

      Thank you, Laura! 🙂

      Reply
  13. RutH E. Chidley says

    September 26, 2014 at 9:43 am

    I love cornbread especially with a good bowl of chili. I love anything pumpkin so I cannot wait to try this recipe.
    Thank you for the opportunity to enter the giveaway for Debbie’s cookbook. The recipes sound wonderful.

    Reply
    • Ashlyn says

      September 26, 2014 at 10:42 pm

      Cornbread and chili is just such a great combo, and I bet you’ll love this one with the pumpkin in it, Ruth! I love just about anything with pumpkin, too. It’s kind of driving my husband crazy though, because I’ve already been making so many pumpkin recipes! 😉 Good luck with the giveaway, I know you would love Debbie’s cookbook!

      Reply
  14. Jen says

    September 24, 2014 at 4:13 pm

    Thank you for sharing this recipe. This year will be my first time celebrating the holidays on a vegan diet and I will definitely be adding this to the menu! Thanks also for the chance to win what looks like an awesome cookbook!

    Reply
    • Ashlyn says

      September 24, 2014 at 6:42 pm

      Thank you, Jen! I know that kind of change can be hard around the holidays, but I hope this helps make it a little easier! And good luck with the giveaway! 🙂

      Reply
  15. Heather @ My Overflowing Cup says

    September 19, 2014 at 9:43 pm

    These look so tasty! Thanks for the recipe and the chance to win.

    Reply
    • Ashlyn says

      September 20, 2014 at 1:41 pm

      Thank you so much, Heather! And good luck! 🙂

      Reply

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Ashlyn from Belle of the Kitchen smiling for the cameraWell hello! I'm Ashlyn, and I'm so glad you're here! I hope you're hungry, cause I've got lots of family-friendly eats and treats just waiting for you! I'm a wife, mama, taco lover, and am blessed to be living in the great state of Texas. I love the south, cold brew coffee, Georgia football, cooking, and EATING!

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