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Pumpkin Cornbread Recipe [Gluten-Free & Vegan]

November 6, 2019

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!

pumpkin cornbread

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! 

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. 

Pumpkin Cornbread Ingredients

  • Pumpkin puree
  • Brown rice flour
  • Yellow cornmeal
  • Flaxseed eggs
  • Unsweetened almond milk
  • Coconut palm sugar
  • Baking powder
  • Sea salt

pumpkin cornbread image

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!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 slices 1x
  • Category: Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


  • 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


  1. Preheat oven to 350 degrees F.
  2. Grease an 8 x 4 loaf pan with non-stick spray or coconut oil.
  3. Make flax eggs and set aside for at least 10 minutes.
  4. Combine cornmeal, brown rice flour, coconut palm sugar, baking powder and salt in a large bowl.
  5. In a separate bowl combine pumpkin, almond milk and flax egg.
  6. Slowly incorporate wet mixture into dry.
  7. Add mixture to loaf pan and bake for 40-45 mins.
  8. Let cool for at least 20 mins in pan before removing and letting cool completely on a wire rack.
  9. Store in an airtight container for 3-5 days.

Keywords: pumpkin cornbread, gluten-free cornbread, vegan cornbread

Like this post? Here are more cornbread recipes to try:


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  • Reply
    Arman @ thebigmansworld
    November 6, 2013 at 10:27 pm

    YUM! That looks amazing, Davida and especially good with savoury OR sweet toppings..or both? Cheese, pickles and peanut butter would work! If brown rice flour isn’t available do you reckon oat or wholemeal might work? Need to hunt down corn meal now!

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:06 pm

      Not sure about oat flour but wholegrain flour should work just find and if you use that you can omit the xanthan gum, because the gluten in the wholegrain flour will act as a glue instead!

  • Reply
    Consuelo @ Honey & Figs
    November 6, 2013 at 10:23 pm

    I discovered cornbread a few months ago too (it isn’t popular here either!) and I’m completely in love with it. It’s so versatile. Your version looks amazing, and I’d love to try it with some of that walnut butter *-*

  • Reply
    Amy @ Elephant Eats
    November 6, 2013 at 9:12 pm

    My husband loves cornbread and grilled cheese so I’m SO making him a cornbread grilled cheese! That’s genius!! I’m gonna win the wife of the year award with that one 😉 This cornbread sounds great. I love homemade cornbread but end up using the mix most of the time because it’s just easier…

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:04 pm

      Boxed or not, cornbread grilled cheese if probably the best food in existence. Make this!

  • Reply
    Megan (The Lyons Share)
    November 6, 2013 at 8:34 pm

    Dang girl! You’re too quick! I didn’t even have a chance to make this before you posted it! I can’t wait to make it!

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:04 pm

      I knowwww. I managed to get my act together! It happens sometimes…but I still think you should make it!

  • Reply
    Em @ Love A Latte
    November 6, 2013 at 7:09 pm

    Well I’m sure this is absolutely delicious! YES PLEASE! I’ve never used xanthan gum before but I see it often in recipes so I need to give it a try. As always, thanks for sharing this wonderfulness 🙂

  • Reply
    November 6, 2013 at 6:55 pm

    sooo happening! what is a good substitute for rice flour?

    • Reply
      Davida @TheHealthyMaven
      November 6, 2013 at 6:57 pm

      All purpose! or whole wheat. In terms of gluten-free oat flour might work? Buckwheat will probably make it too heavy but you can try!

  • Reply
    November 6, 2013 at 6:35 pm

    Holy cow, cornbread grilled cheese?!?! Why have I never thought of this? I need that in my life immediately!

  • Reply
    November 6, 2013 at 6:04 pm

    My mom always made corn bread for chilly nights & CHILI nights 🙂 love it, this recipe looks so fascistic and for breakfast … YUM!!!!

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:03 pm

      Chili would make a great side! And yes I just said side. Cornbread must be the star of the show!

  • Reply
    Nicole @ FruitnFitness
    November 6, 2013 at 5:39 pm

    I love cornbread! I made a pumpkin cornbread awhile back and really liked the addition of the pumpkin. My boyfriends grandma makes the best corn bread, it’s like a cross between corn bread and spoon bread. I like how this recipe is gluten free and vegan.

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:02 pm

      Oooooh what’s spoon bread?!?! I feel like I need to get in on this!

  • Reply
    Shashi Charles
    November 6, 2013 at 5:38 pm

    This is some super healthy cornbread lady! And cornbread grilled cheese – wowzers! Thanks for sharing that idea!
    If you make this cornbread – am down for an eating contest in your kitchen 🙂

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:03 pm

      You’re officially signed up!

  • Reply
    Sarah Pie
    November 6, 2013 at 5:13 pm

    Why have I never thought of this before!? Cornbread grilled cheese sounds AMAZING and I really wish I had some cornbread handy so I could whip one up for lunch right now 🙂

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:02 pm

      Come to my house for leftovers!

  • Reply
    Ang @ Nutty for Life
    November 6, 2013 at 5:00 pm

    Ahh omg, I love cornbread! I am more acquainted with the kind that comes from a box but I have wanted to try making my own for some time. I should have bought cornmeal when the bins at my store were on sale. Darn! This sounds delicious, though!

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