This page contains some affiliate links. Please review my disclosure policy.
Cornbread just got an upgrade with this vegan and gluten-free pumpkin cornbread recipe. Made with simple and wholesome ingredients the whole family will love, you’ll never go back to regular cornbread after trying this recipe!
Little known fact about me: I am cornbread obsessed. I eat it year round, at any time of day. Cornbread toast, sandwiches and sides. It’s an amazing vessel for adding delicious toppings! This pumpkin cornbread was an instant winner. When I first developed this recipe I could not stop making it!Â
If you’re not a pumpkin fan, you can swap in applesauce or mashed banana for the pumpkin puree and it will still be delicious.Â
Pumpkin Cornbread Ingredients
- Pumpkin puree
- Brown rice flour
- Yellow cornmeal
- Flaxseed eggs
- Unsweetened almond milk
- Coconut palm sugar
- Baking powder
- Sea salt
Gluten-Free + Vegan!
This pumpkin cornbread is entirely gluten-free and vegan.
Flax eggs = a great replacement for regular eggs! Flax eggs are an awesome vegan hack and super simple to make. Just mix together 2 tbsp ground flax with 6 tbsp of warm water. Let sit for a few minutes to congeal and then you’re good-to-go.
Brown rice flour = my go-to for gluten-free baking. If you’re not gluten-free feel free to substitute regular or whole wheat flour.
How to Serve Cornbread
Obviously cornbread is delicious on its own, with butter or served with chili but if you haven’t thought outside of the box when it comes to cornbread, it might be time to start! Here are some fun ways to enjoy cornbread… don’t knock ‘em ‘til you’ve tried ‘em!
- Grilled cheese
- Walnut butter + honey
- Cottage cheese
- Peanut butter + sliced apples
- Breakfast sandwich with egg + cheese
How to Store Cornbread
Let the cornbread cool completely before putting in an airtight container. If it’s even a little bit warm, there will be condensation in your container and condensation = soggy bread. No thanks! Store in your refrigerator for up to 5 days or in the freezer for up to 3 months.
Pumpkin Cornbread [Gluten-Free & Vegan]
Cornbread just got an upgrade with this vegan and gluten-free pumpkin cornbread recipe. Made with simple and wholesome ingredients the whole family will love, you’ll never go back to regular cornbread after trying this recipe!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp warm water)
- 1 cup brown rice flour
- 1 cup yellow cornmeal
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup coconut palm sugar
- 1 cup pumpkin puree (applesauce and mashed banana also work)
- 1/2 cup unsweetened almond milk
Instructions
- Preheat oven to 350 degrees F.
- Grease an 8 x 4 loaf pan with non-stick spray or coconut oil.
- Make flax eggs and set aside for at least 10 minutes.
- Combine cornmeal, brown rice flour, coconut palm sugar, baking powder and salt in a large bowl.
- In a separate bowl combine pumpkin, almond milk and flax egg.
- Slowly incorporate wet mixture into dry.
- Add mixture to loaf pan and bake for 40-45 mins.
- Let cool for at least 20 mins in pan before removing and letting cool completely on a wire rack.
- Store in an airtight container for 3-5 days.
Like this post? Here are more cornbread recipes to try:
I have an idea – I fly to Canada, we go for a walk, eat a piece of this delicious cornbread, make another batch WITH some carob drops & watch trashy tv 🙂
As a fellow cornbread ADDICT. i get you. And I love this cornbread grilled cheese idea!
Confession: I’ve never had cornbread. It definitely must be a Canadian thing, because it’s not something that really ever comes to mind. In fact, I only -just- tried polenta for the first time a couple years back, and that was thanks to seeing it around the blog world. This bread looks delicious, though, so you may have just convinced me to give it a try.
omg Amanda! I’m on my way to Alberta to rectify this atrocity! With some cornbread in hand of course 😉
I do love cornbread and JUST started liking it. I need to try this recipe AND try it with honey… yum!
Who knew you could have so many different bomb combinations on corn bread!
Mmmmm cornbread with walnut butter and honey? A girl after my own heart! I will definitely be trying this one!
I love cornbread. I hardly ever have it though because when I think of cornbread, I think of the Jiffy muffin mix box. That’s how we do it in the south – inhale cornbread mix from the box because we’re too lazy to make it ourselves. But your recipe doesn’t look too complicated, so you are tempting me to try making it from scratch!
Honey, Honey, Honey, that is NOT how we make cornbread in the South!! All I can say is Bless Your Heart! (that’s what we say in the South)
We never had corn bread growing up… I can’t recall one time when we had it. My first experience with it was a few years ago and I loved it! This recipe looks amazing, can’t wait to give it a try!
Did you hear that crashing sound That was me attempting to dive through my computer screen and yours to hug you and weep at your feet with thanks. I am OBSESSED with corn bread and haven’t had any since I had to ditch wheat from my life. I’m talking lifelong obsession here. Thankyouthankyouthankyou for bringing this goodness back into my life. I can’t wait to eat it with some amazing Vermont cheddar <3
baahahhha you always find a way to make me laugh! And yes please. I’ll bring the cornbread, you bring the cheddar!
Moral of this post: Cornbread is pretty much the most versatile food out there! I’ve never made some but you are making me want to rectify asap. I’m especially drooling at the grilled cheese and walnut butter/honey pictures…mmm! I’ll be joining you on that cornbread-eating contest…I’ll bring some tea :)!
No but for real, is there anything more versatile??