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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:
Do you think it would affect the recipe if I left out the sugar? I’m on Yeast free restriction so sugar or anything sweet is a no-no.
The recipe will certainly work but of course won’t be as sweet 😉 Enjoy!
What would you recommend for an almond milk sub – very allergic to it?
regular milk would be fine or coconut milk if you’re dairy-free!
I have made cornbread several different ways, but I’m excited to try this recipe. It’s such a comforting bread that always makes me smile. Thanks for sharing:)
Aw thank you so much! Definitely a new way to make cornbread but considering it’s pretty much as healthy as cornbread gets, it’s pretty darn good 😉
I’m not really sure how I missed this. But I did. Uhhh you are like the master of shooting loafs. #getsum
it’s an oldie 😉 I just re-shot the recipe! Clearly I was stalking you before the beginning of time and you didn’t know I existed…this time change is making me anxious.
I can vouch for this recipe after making it with some chili this past week: DELICIOUS, not gummy at all, and perfect with soup or salad or plain with some mashed avocado and salt on top. While the pumpkin flavor didn’t come through (as expected), and the texture wasn’t my favorite until I let it cool completely, I ended up devouring the whole loaf with friends as its texture improved as it got room temp and the crust stayed nice and crusty (?).
I love that I can remake this recipe with applesauce the rest of the year! Thanks Davida for pushing me to try VEGAN and GLUTEN FREE bread – something I never thought could work in my kitchen 🙂
Awwww you’re the sweetest! Thank you Marisa!!! Let’s get real, it’s no buttery, gluten-filled cornbread, but for GF and Vegan, I’ll take it! Then again I slather mine in honey so it doesn’t make a huge different lol.
I can’t believe I missed this recipe but it looks DIVINE! If only I had xanthan gum and brown rice flour…I would be making this immediately. Do you think just subbing all purpose flour for both would work?? I’m desperate right now. 😉
Don’t knock the fries slathered in gravy. That was always one of my favorite eats in Canada, although I wouldn’t turn down your cornbread or the recipe for walnut butter. You are 100% right: never skimp on the cheese.
This corn bread sounds divine! I’m definitely going to have to give it a try. I’m addicted to corn bread but it’s hard to find a recipe that fits with my dietary needs. Thanks for the share lady!
That’s some tasty looking cheese porn you have there, Davida. Yum!
I love to eat a cornbread recipe from a local vegan restaurant that is made with brown rice and cornmeal. It is sooo delicious topped with fresh carrot spread or hummus. Your pumpkin cornmeal recipe looks amazing. Glad I found your post at Gluten Free Fridays.
Thanks for stopping by Deborah! Carrot spread or hummus sounds like a brilliant addition to cornbread!