Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend flour blends that use heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to bind the ingredients together. For best results, make sure you add xanthan gum if your gluten-free flour blend does not already include it.

Yellow Cornmeal: Make sure to use yellow cornmeal for the typical yellow cornbread color. You can use storebought cornmeal, or learn how to make your own homemade cornmeal.

Baking Powder: Cornbread does not use yeast for rising, and baking powder is the leavening agent that we’re using, so be sure to add it in! If you have Celiac disease or gluten intolerance, make sure to use certified gluten-free baking powder.

Spices: In this recipe, I’ve used ground cinnamon, ground nutmeg, ground ginger and ground cloves to add fall flavors to the pumpkin cornbread. Alternatively, you can also substitute the spices with 2 teaspoons of pumpkin pie spice.

Sugar: I used granulated white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that the darker the sugar, the darker will be the color of the cornbread). If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not increase blood sugar level.)

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use other vegetable oils (such as olive oil, avocado oil, or melted coconut oil) or melted vegan butter if you prefer Alternatively, if you are not lactose intolerant, feel free to use melted butter instead.

Pumpkin Puree: I like using fresh homemade pumpkin puree, but storebought canned pumpkin puree will work just as well.

Water: The water helps to add more moisture. You can also non-dairy milk (such as almond milk, cashew milk, rice milk, oat milk, etc) if you prefer.

Eggs: The eggs add moisture and help to bind the ingredients better. I personally have not tried this recipe without eggs, but if you are allergic to eggs, you can replace the eggs with aquafaba or an egg-replacer.

Honey: I like drizzling my pumpkin cornbread with a little bit of honey, but you may also use maple syrup if you prefer.

Storing/Freezing: To store, place the cooled gluten-free pumpkin cornbread in an airtight container and keep in the refrigerator for up to 5 days. To freeze, place the cooled pumpkin cornbread in a freezer-safe container or freezer bag and freeze for up to 2 months. Let frozen cornbread thaw in the refrigerator overnight before eating.

Adapted from: Cooking Classy