Pumpkin Cornbread Recipe {Gluten Free, Dairy Free}

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!


– Grapeseed oil – Rice milk – Apple cider vinegar – Coarse-grind cornmeal – All-purpose gluten-free flour – Sodium-free baking powder – Coconut nectar – Pumpkin puree

Preheat oven to 375 degrees. Grease an 8 x 8 inch square baking pan with the grapeseed oil.

Step 1

Mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.

Step 2

Whisk together the cornmeal, flour, baking powder, salt, cumin, nutmeg, guar gum, black pepper, and cayenne in a large bowl.

Step 3

Add the grapeseed oil, coconut nectar, and pumpkin puree and stir to combine.

Step 4

Swipe up for the full recipe!