Pumpkin Cornbread Recipe [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!

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

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.

Print

Pumpkin Cornbread [Gluten-Free & Vegan]

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

Instructions

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.

Like this post? Here are more cornbread recipes to try:

• Sweet Potato Cornbread
• Cornbread Stuffing
• Cornbread Avocado Toast
• Strawberry Cornbread Muffins
• Cornbread Bruschetta