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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:
Holy cow, cornbread grilled cheese?!?! Why have I never thought of this? I need that in my life immediately!
My mom always made corn bread for chilly nights & CHILI nights 🙂 love it, this recipe looks so fascistic and for breakfast … YUM!!!!
Chili would make a great side! And yes I just said side. Cornbread must be the star of the show!
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.
Oooooh what’s spoon bread?!?! I feel like I need to get in on this!
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 🙂
You’re officially signed up!
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 🙂
Come to my house for leftovers!
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!
Oh my gosh, I am literally drooling over this recipe! I have never made a cornbread grilled cheese before but it is a genius idea!
My one moment of brilliance!
Yum! This DOES sound good – I love all the combinations! I can see how you have been making it so much.
Oh, that cornbread looks amazing. And the idea of making cornbread grilled cheese? Genius. Holy moly. I can’t wait to try this recipe! 🙂
Hope you like it!
I tried to make gluten-free pumpkin cornbread last year… did not turn out well. I will have to try yours – and add some cheese!! Who knew?
Also – how does walnut butter compare to the other butters?
It’s basically the best nut butter there is. Like actually amazing!