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!
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.
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.
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! 🙂
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!
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?!
Pumpkin Cornbread (Gluten, Dairy, Soy, Sugar, and Nut free)
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
Nutrition
Disclosure: While I received a free copy of this cookbook, all opinions expressed here are my own.
If you like this Pumpkin Cornbread, then you might also like:
Pumpkin Cheesecake Sugar Cookie Bars
Jasmine Martin says
I don’t know why I never thought about making pumpkin cornbread. It sounds absolutely scrumptious.
Jen @ JENRON DESIGNS says
What a yummy idea for cornbread in the fall months. I bet this would be good with chili.
Marta says
This looks so delicious. A great way to share a treat with everyone.
Lindsey Harrison says
The perfect seasonal baked good. Will definitely have to try this!
Amber Myers says
I am intrigued by this. I love regular cornbread, so I’m curious about the pumpkin version.
Paula Montenegro says
Such a genius idea to mix cornbread with pumpkin puree! I’m definitely trying this bread very soon! Thanks for sharing.
Jo Allison says
I love cornbread with my veggie chilli but pumpkin cornbread, now that’s just another level of deliciousness!
Gloria says
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.
Valerie says
I’ve never had pumpkin cornbread before. I bet it smelled great while it was baking.
Lucy Parissi says
This cornbread looks so inviting – it’s a fantastic colour.
Annie @ Annie's Noms says
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!
Natalie says
Looks so delicious! I love the rich texture!
Andrea Metlika says
This recipe is fabulous! I cant wait to try these.
Jori says
Pumpkin cornbread, what?!?! I love this idea.
Kelsey says
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?
Ashlyn says
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! 🙂
Kelsey says
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!
Ashlyn says
That sounds like a good plan for next time, Kelsey. Thanks for letting me know how it turned out with the substitution!
Miz Helen says
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
Ashlyn says
Thank you, Miz Helen!
Laura@Baking in Pyjamas says
Pumpkin cornbread, I love it! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Ashlyn says
Thank you, Laura! 🙂
RutH E. Chidley says
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.
Ashlyn says
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!
Jen says
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!
Ashlyn says
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! 🙂
Heather @ My Overflowing Cup says
These look so tasty! Thanks for the recipe and the chance to win.
Ashlyn says
Thank you so much, Heather! And good luck! 🙂