This easy gluten-free pumpkin cornbread is deliciously moist yet toothy, and has the right amount of pumpkin flavor. Ready in just 40 minutes, it’s perfect for breakfast or a snack with a drizzle of honey, served alongside chili or even on it’s own at the Thanksgiving table. It’s totally dairy-free too, but honestly, no one would care! Bake a batch today!
- 1 cup gluten-free all-purpose flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup sugar
- 1/4 cup sunflower oil
- 1 cup pumpkin puree
- 1/2 cup water
- 2 large eggs, beaten
- Honey, for drizzling (optional)
- Preheat and Grease: Preheat the oven to 375F and grease a 9″ x 13″ baking dish.
- Beat Sugar and Oil: In a large bowl, beat the sugar and sunflower oil together.
- Add Water, Pumpkin and Eggs: Mix in the water, pumpkin puree and eggs until combined.
- Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free all-purpose flour, xanthan gum, cornmeal, baking powder, salt, ground cinnamon, nutmeg, ginger and cloves. Mix well to combine.
- Prepare the Batter: Add the dry ingredients to the bowl with the wet ingredients and mix until you get a homogeneous batter.
- Pour Batter into Baking Dish: Pour the batter into the prepared baking dish and use a wet spatula to smooth out the top.
- Bake Until Golden: Bake the batter for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean and the top is golden brown.
- Cool Before Slicing: Let the gluten-free cornbread cool for at least 10 minutes before slicing into squares.
- Serve and Enjoy: Serve cornbread with a drizzle of honey, or eat it alone!
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.
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 brown sugar or coconut sugar if you prefer. 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. 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 use almond milk (or other dairy-free milks) 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, flax eggs, or an egg-replacer.
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 ziplock bag and freeze for up to 2 months. Let frozen cornbread thaw in the refrigerator overnight before eating.
Adapted from: Cooking Classy
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: gluten-free pumpkin cornbread