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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 love cornbread, especially with jalapenos (if you like the spicy parts!), and they are soooo good with Earth Balance (soy-free) butter. Oh my, what an impressive idea! Cornbread Grilled Cheeze with guacamole & sour cream?! I would love to try this out!!! I’ve tried Bobs Red Mill gluten-free cornbread mix (it was pretty good), but I would love to make my own version..but I like the idea of “grilled cheeze” cornbread with guacamole n all. Have a great weekend.
This would taste amazing with cheeze and guac! I’m going to have to pick up some Daiya next time I’m at the grocery store!
Mmmmm! I thought I’d already commented on this one but I guess not. I do believe I have all of the ingredients for this. Except the rice flour. But I do have coconut flour and all purpose. I’m thinking the coconut might mess up the flavor. Of course, I have bread flour too. Okay. I just need to make this.
All purpose will definitely work! Coconut flour will be a bit of a challenge though with no eggs. You can omit the xathan gum up if use all-purpose because the gluten in the flour will act at the glue instead!
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
I wish I could send you some through the screen!
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! https://www.edibleperspective.com/home/2013/10/30/breakfast-friday-blueberry-pecan-cornbread-bread-pudding.html
Love edible perspective!! That recipe looks awesome! Must try maple syrup next time!
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!
Take it as a sign and please join me on the cornbread diet!
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. 🙂
You’re the cutest Shawn 🙂 Hope you and your Mom enjoy!
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…
Yup! That’s the secret! This is definitely still dense and crumbly but in the perfect kind of cornbread way 😉
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!
Same thing!
Cornbread grilled cheese?!?!?! YOU. ARE. A. GENIUS.
Wish I could take credit for this brilliance!
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!