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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:
I’ll be right over for a cornbread party.
Yay! Can’t wait 🙂
I LOVE cornbread but I can’t seem to get into it if it’s not Thanksgiving! I’m not sure what that’s about….I guess because that’s the only time anyone in my family ever made it when I was younger. However, I think I would eat that cornbread grilled cheese in the middle of July in Tucson, outside, if it was presented to me! Looks fantastic. And yes, I WOULD love that walnut butter recipe, please and thank you 🙂
Cornbread year round is all the rage! Get on it girl 😉
Here’s the recipe: 2 cups of walnuts roasted in the oven at 350 degrees for 8 minutes. Put in food processor and process for about 10 minutes or until butter consistency is reached (scrap down sides as needed). Add in half a teaspoon of sea salt and a 1/4 tsp of cinnamon and nutmeg. That’s it!
hahahaha at the comment above me about MILF cam website and the syph! gotta love spambots!
now, this delish thing that is in my face: WHEN ARE YOU GOING TO MAKE THIS FOR MEEEEE!??!!?? maybe during #BBM2014?! 😀
-kathy
Vodka and Soda
Those spambots are so annoying! But thankfully they delete themselves so I don’t have to! And whatever you want for #BBM2014!
I absolutely love a good grilled cheese. Promise me whenever we meet that you will make me one 🙂 Pretty please! 😉
Promise!
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!
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!
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 *-*
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…
Boxed or not, cornbread grilled cheese if probably the best food in existence. Make this!
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!
I knowwww. I managed to get my act together! It happens sometimes…but I still think you should make it!
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 🙂
sooo happening! what is a good substitute for rice flour?
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!