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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
    November 7, 2013 at 8:49 pm

    Oh my goodness, this pumpkin cornbread looks like heaven! Really, I could eat it from my screen (unfortunately that is not possible). This is such a great idea. I love/adore cheese! Perfect on bread, salads, and everything else!

    Sofie x
    Little green Sofie

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:19 pm

      I wish I could send you some through the screen!

  • Reply
    November 7, 2013 at 12:25 pm

    That first picture is killer.

    As I said on instagram I think… My favorite way has always been just heated up and topped with tons of maple syrup! 🙂 Cornbread also pairs great with chili. Hmm… Or how about a cornbread waffle version!?

    I don’t know if you follow Edible Perspective at all, but she just made a breakfast pudding out of her cornbread! http://www.edibleperspective.com/home/2013/10/30/breakfast-friday-blueberry-pecan-cornbread-bread-pudding.html

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:19 pm

      Love edible perspective!! That recipe looks awesome! Must try maple syrup next time!

  • Reply
    Heather @ Kiss My Broccoli
    November 7, 2013 at 11:52 am

    Seriously, cornbread and peanut butter is the BEST…add a little honey and *swoon*

    I made pumpkin cornbread muffins a couple of years ago for a chili cookoff for work…so damn good! Why oh why have I not made them again?! This is a sign!

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:14 pm

      Take it as a sign and please join me on the cornbread diet!

  • Reply
    Shawn @ Fruity N Nutty
    November 7, 2013 at 9:23 am

    My name is Shawn and I’m addicted to your blog. 😛

    This just looks super amazing and I can just imagine my mom begging me to make this after I show it to her. Yeah, she loves bread, and I do to. 🙂

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:20 pm

      You’re the cutest Shawn 🙂 Hope you and your Mom enjoy!

  • Reply
    Gina @ Health, Love, and Chocolate
    November 7, 2013 at 7:58 am

    Be still my heart…Also, you just solved a major snafu (is that even how you spell that bahah?) in my last cornbread making endeavor. I made cornbread muffins at Christmas last year and could not for the life o me figure out why they were so dense and crumbly…I only used cornmeal, no other flour. Oops…

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:21 pm

      Yup! That’s the secret! This is definitely still dense and crumbly but in the perfect kind of cornbread way 😉

  • Reply
    Jan @ Sprouts n Squats
    November 7, 2013 at 7:11 am

    This may be a very dumb question but is Cornmeal the same as Polenta?

    Loving your recipe, you know I don’t think I have ever had cornbread before but it looks so so good. Especially with the sour cream and guacamole!

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:13 pm

      Same thing!

  • Reply
    Alex @ Kenzie Life
    November 7, 2013 at 5:01 am

    Cornbread grilled cheese?!?!?! YOU. ARE. A. GENIUS.

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:14 pm

      Wish I could take credit for this brilliance!

  • Reply
    Melanie @ Happy Being Healthy
    November 7, 2013 at 4:23 am

    Wow, the cornbread looks delicious!! I never would have thought of making a Grilled Cheese sandwich on cornbread, but now I need to try it. YUM!

  • Reply
    [email protected] run for pizza
    November 7, 2013 at 3:49 am

    I’ll be right over for a cornbread party.

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:07 pm

      Yay! Can’t wait 🙂

  • Reply
    Paige Podbelsek
    November 7, 2013 at 2:08 am

    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 🙂

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:09 pm

      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!

  • Reply
    Kathy @ Vodka and Soda
    November 7, 2013 at 12:04 am

    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?! 😀

    Vodka and Soda

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

      Those spambots are so annoying! But thankfully they delete themselves so I don’t have to! And whatever you want for #BBM2014!

  • Reply
    *CaNdY FiT*
    November 6, 2013 at 11:28 pm

    I absolutely love a good grilled cheese. Promise me whenever we meet that you will make me one 🙂 Pretty please! 😉

    • Reply
      Davida @TheHealthyMaven
      November 10, 2013 at 10:05 pm


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