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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:
give me this ALL DAY
I LOVE cornbread!!!!! I cannot wait to make this recipe!
Yay!!! I hope you enjoy 🙂
I basically just ran to my pantry to make sure that I had cornmeal – I adore cornbread, but I don’t make it at home nearly enough. And with pumpkin? And AS GRILLED CHEESE?!? Women, you are brilliant. Must try.
The only recipe you’ll ever need to make. I call it the cornbread diet!
My husband loves cornbread and I rarely make it – I always think I don’t really like it until I take that first bite. This recipe looks like one that he would love!
First of all: AHHHHHHHHHH!!!!!!! #BBM2014 is in full swing! I’m so effing excited you were down with that idea. When we started discussing, I was like ummmmm DAVIDA TOO PLEASE. I mean, duh. You need to get on gchat immediately. All the cool BBM2014ers are doing it. I was really jealous of your convo with Meghan the other day since I don’t have an iPhone and can’t text you. Sad. Anyway, yeah girl, cornbread is definitely a southern thing, although I’ve never liked the stuff. I’ve only had cornbread that I liked one time. But yours looks effing scrumptious and you have to make it for me and that bitch above me. Cheese on it??? Holy fuck, yes to all of that. Plus, this is almost Paleo and you know how I feel about that. Ok well since Meghan already started it, I’m just gonna say it. Here it goes. I love you. There. I said it. And I mean it. And by the end of BBM2014, you’re gonna love me too. I’ll make you. And if you don’t, then there’s always BBM2015!
You will like this cornbread just like Meg will like goat cheese and brie. I’m on a mission and it will happen.
I love you too 🙂
I’m with you on not skimping on the cheese. Don’t ever take away my cheese, ever. Like, never. Unless you’re willing to fight me, don’t mess with my cheese. And there are two kinds I hate: brie and goat cheese. Don’t defriend me. <3
Your cornbread looks amazing! I bet it tastes extraaaa special with polar bear meat (gross, btw!!).
Three times making this girly? It must be delish. Add this to the list of #foodDAVSmakesforMEGS2014
Oh is that the wrong hash tag for this?? 🙂
And yes, probably every comment henceforth will be about this #BBM shenanigans stuff. Sorry not sorry. This comment sucked. I’ll try harder next time.
Also, I love you.
Too much? Negative.
Oh, one more thing: I think cornbread with cottage cheese sounds AMAZING. That’s so creative!
WHAT??!?!?! Ok Beks is in the lead. Who doesn’t like Brie and goat cheese?!?! You crazy!
Loving the hashtag. But you can’t be that picky with me because you eat what I serve! No questions!
And I’m responding to your comment. Please be satisfied.
I love you too.
I have been a cornbread addict since trying it as Fresh many years ago. LOVE IT! we should host a dinner party where cornbread is incorporated into every dish!
My favourite recipe to date is BANANA cornbread. YUM! https://helloveggy.com/2013/11/01/banana-cornbread/
In my second batch I used banana instead of pumpkin and it was amaaaaazing!
I’m SO with ya…cornbread is the shiz. Especially with a big bowl of chili! This recipe looks like perfection. I just bought a bag of coconut sugar, too!
perfect with your chili!
I got that cornbread grilled cheese from Comida Del Pueblo too and holy moly was it ever good! I don’t know why I never thought to recreate it. I love the idea of doing a grilled cheese with this pumpkin cornbread – yum!
All of that looks insanely delicious. I don’t even want to try and ruin this by making it Paleo. Ha. As if there’s even a substitute for corn. (There’s not. I’ve searched high and low). So I’ll just drool over your pictures and live vicariously through you. Cool? Cool.
Totally cool 😉