Delicious Gluten-Free Pumpkin Cornbread Recipe

Are you craving gluten-free, dairy-free, and organic baked goods but find it hard to locate them? Well, worry not as I’ve got a perfect recipe that will satisfy your soul with every bite! This gluten-free pumpkin cornbread recipe is packed with classic fall flavors like cinnamon, ginger, allspice, and nutmeg. The natural sweetness of canned pumpkin balances out the savory flavor of tangy cornmeal.

This easy-to-follow recipe requires common pantry ingredients, and it won’t take more than an hour away from your busy day. Baking this cornbread is not only delicious but also nutritious since it’s organic and doesn’t contain any preservatives or artificial flavors. Also, it’s an appealing vegan option for all my vegan friends out there!

This unique take on cornbread is perfect for breakfast or even as a side dish with lunch and dinner. If you’re hosting a dinner party or a game night, these fluffy cornbread muffins will steal the show!

So grab your apron and let’s get started! With step-by-step instructions and useful tips along the way, this gluten-free pumpkin cornbread recipe has everything you need to make the perfect batch of cornbread muffins that will wow everyone at the table.

Why You’ll Love This Recipe

Gluten Free Pumpkin Cornbread
Gluten Free Pumpkin Cornbread

Are you tired of eating the same boring cornbread every time? Then try this gluten-free pumpkin cornbread recipe, and I guarantee you’ll be hooked after the first bite. This recipe is perfect for those who want a healthier option while still enjoying their favorite comfort food.

This pumpkin cornbread is not only gluten-free, but it’s also dairy-free, making it an excellent option for those with dietary restrictions. It’s made with natural ingredients like canned pumpkin, almond flour, and organic coconut oil. You won’t find any artificial flavors or preservatives in this recipe.

One of the best things about this pumpkin cornbread is its versatility. You can serve it with your favorite soup or chili as a side dish, use it as a base for stuffing or dressing, or even enjoy it on its own as a snack. Plus, the addition of warm fall spices like cinnamon, nutmeg, allspice, and ground ginger makes it perfect for autumn.

Not only is this recipe healthier than traditional cornbread, but it’s also incredibly easy to make. All you need are some simple ingredients and a mixing bowl – no fancy kitchen tools required. And let’s not forget how delicious it smells when baking in the oven; your whole house will be filled with the aroma of fresh pumpkin spice.

In summary, you’ll love this gluten-free pumpkin cornbread recipe because it’s healthy, versatile, easy to make with natural ingredients, and perfect for autumn. Try it out today and enjoy an elevated version of your favorite comfort food without compromising on taste or quality.

Ingredient List

 A savory and moist slice of gluten-free pumpkin cornbread
A savory and moist slice of gluten-free pumpkin cornbread

The ingredient list for this Gluten Free Pumpkin Cornbread Recipe is simple and easy to follow. Here is what you’ll need:

Dry Ingredients

  • 1 cup yellow cornmeal
  • 1 cup gluten-free flour blend (I recommend GFJules gluten-free flour)
  • ½ cup almond flour
  • 3 tbsp sugar
  • 4 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp xanthan gum
  • ½ tsp sea salt
  • 2 tsp pumpkin spice (a mixture of ground ginger, nutmeg, allspice, and cinnamon)

Wet Ingredients

  • 1 can (15 oz) pumpkin puree
  • 2 eggs
  • 1/3 cup maple syrup
  • ¾ cup soymilk or dairy-free milk alternative
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons melted butter or vegan margarine

Make sure you have all these gluten-free and dairy-free ingredients before starting the recipe.

The Recipe How-To

 Our pumpkin cornbread recipe is perfect for the fall season!
Our pumpkin cornbread recipe is perfect for the fall season!

Now that we’ve gathered all of our ingredients, let’s dive into how to make this delicious gluten-free pumpkin cornbread recipe. Don’t worry! It’s very easy, and the result will be a golden and healthy cornbread that perfectly pairs with your favorite chili or stew.

Step 1: Preheat the Oven

First off, set your oven to 375°F to preheat while you prepare the mixture.

Step 2: Mix the Dry Ingredients

In a mixing bowl combine 1 cup of gluten-free all-purpose flour, 1 cup of cornmeal, ¼ cup of sugar, 4 teaspoons of baking powder ,½ teaspoon of salt, and ½ teaspoon each of ground ginger, nutmeg, allspice, and cinnamon. Whisk everything together until they’re evenly combined.

Step 3: Mix the Wet Ingredients

Whisk together in another bowl 1 cup of canned pumpkin puree, 2 eggs, ⅓ cup maple syrup, 3 tablespoons vegan margarine or melted butter, and 1 tablespoon lemon juice.

Step 4: Combine Both Mixtures

Pour the wet mixture into the dry mixture and stir them together to combine.

Step 5: Add Soymilk

Once well mixed, stir in up to 2 cups of plain unsweetened soymilk until you get a smooth consistency. Add it gradually as you may not need quite that much depending on how thick your canned pumpkin is.

Step 6: Add Xanthan Gum

For best texture, sprinkle in 1 teaspoon xanthan gum and whisk again to combine, then let the mixture sit for a few minutes to meld flavors.

Step 7: Pour it in a Baking Dish

Take your greased baking dish (9-inch square baking dish would work) and pour the mixture into it.

Step 8: Bake

Bake for 30-50 minutes or until a toothpick inserted in the center comes out clean.

Step 9: Serve and Devour

Once it’s baked, immediately cut into square pieces and serve warm. Enjoy your delicious gluten-free pumpkin cornbread with your favorite chili or stew!

That’s it! You now know how to make the perfect Gluten-Free Pumpkin Cornbread at home. Enjoy serving this healthy, organic, gluten-free and dairy-free recipe to your family and friends.

Substitutions and Variations

 A fragrant aroma of pumpkin, sage, and cornbread fills the room
A fragrant aroma of pumpkin, sage, and cornbread fills the room

Variety is the spice of life, and baking is no exception. With this Gluten-Free Pumpkin Cornbread recipe, you have plenty of options to switch things up based on your dietary preferences or ingredients on hand.

– Substitute Yellow Cornmeal: If you prefer a more distinct corn flavor, swap out some or all of the yellow cornmeal for white cornmeal. You could also use a cornbread mix instead of the cornmeal and flour combo.

– Use A Different Flour Blend: The gluten-free flour blend in this recipe includes brown rice flour, tapioca flour, and potato starch. However, if you have a different gluten-free flour blend that works for you, it’s worth experimenting with. Just be sure to test the texture and adjust the liquid as needed.

– Dairy-Free: This recipe is already dairy-free, but if you’re not vegan, you can use butter instead of vegan margarine or coconut oil instead of the vegan margarine as well. Also, instead of soymilk and yogurt, you can use oat milk or almond milk and coconut yogurt separately (or mixed) to keep it dairy-free.

– Vegan: Got allergies to eggs? No problem. Simply swap out each egg with either a Tofu scramble (100g), 1/4 cup silken tofu blended well with 1 tbsp apple cider vinegar & 1tbsp baking powder which need to be mixed together before incorporating into the recipe OR 1/4 cup applesauce to keep it in healthy pumpkin style.

– Add An Edible Twist: You can mix in things like fresh jalapeno peppers or add sauteed onions in cubical size to give this Gluten-Free Pumpkin Cornbread an irresistible savory flavor. Another fun idea could be adding pumpkin seeds and sunflower seeds while mixing in dry ingredients

Remember that in cooking/baking there’s always room for creativity. Keep on experimenting with different ingredients and levels of sweetness, to come up with a signature recipe that will make your friends and family coming back for more.

Serving and Pairing

 Who said gluten-free food can't be delicious? This pumpkin cornbread is the proof!
Who said gluten-free food can’t be delicious? This pumpkin cornbread is the proof!

Once you’re ready to serve this delicious gluten-free pumpkin cornbread, there are a ton of great options when it comes to pairing it with other foods. For example, the slightly sweet flavor of the cornbread makes it a fantastic complement to savory dishes like stews, soups or roasted meat dishes.

If you’re looking for a breakfast or brunch option, try serving the pumpkin cornbread warmed up with a drizzle of pure maple syrup on top. You can also use the cornbread as a base for a breakfast sandwich by slicing it in half and filling it with scrambled eggs and crispy bacon.

For something a little more indulgent, serve slices of the gluten-free pumpkin cornbread topped with whipped cream and fresh berries for an eye-catching dessert. Alternatively, pair each slice with a scoop of cinnamon or vanilla ice cream for an even more decadent treat.

No matter how you choose to serve this lovely pumpkin cornbread, I guarantee that your guests will be impressed by its hearty texture and delicious blend of flavors. Try experimenting with different pairings until you find your favorite way to enjoy this sweet and savory gluten-free recipe.

Make-Ahead, Storing and Reheating

 Golden and slightly crunchy edges make every bite heavenly
Golden and slightly crunchy edges make every bite heavenly

Once you have finished baking the gluten-free pumpkin cornbread, you may be wondering how to store it properly. Fortunately, this delectable treat can be made ahead of time and stored to enjoy later as an after-dinner dessert or a mid-day snack.

If you’re planning on making the cornbread ahead of time, allow it to cool completely before storing. This will prevent any condensation from forming inside of the container, which can lead to mold growth.

To store the gluten-free pumpkin cornbread, place it in an airtight container or wrap it in plastic wrap. You can also leave the cornbread in the original baking dish and cover it tightly with aluminum foil.

When stored at room temperature, the pumpkin cornbread will stay fresh for up to three days. If you prefer to store it for longer periods, consider refrigerating it for up to one week.

When reheating the gluten-free pumpkin cornbread, preheat your oven to 350°F (180°C), place the cornbread in a baking dish, and cover it with aluminum foil. Bake for around 10-15 minutes until heated through. Alternatively, reheat individual servings of cornbread in the microwave on low heat for about 30 seconds.

However, keep in mind that every oven is different, so adjust accordingly if needed. The texture may change slightly when reheated but should still be delicious.

For added indulgence, serve your warm gluten-free pumpkin cornbread alongside vegan vanilla ice cream or drizzle maple syrup on top. Trust me; this recipe will taste just as good whether served hot or cold!

Tips for Perfect Results

 The perfect addition to any holiday table - gluten-free pumpkin cornbread
The perfect addition to any holiday table – gluten-free pumpkin cornbread

Making gluten-free and dairy-free baked goods can be challenging. They can come out dry, crumbly, or dense if not executed properly. Here are some tips for getting perfect results with this gluten-free pumpkin cornbread recipe.

First, do not overmix the batter. Once you have added the flour blend to the batter just mix until everything is incorporated. Overmixing will lead to tough cornbread instead of a fluffy moist texture.

Second, let the batter sit for 10-15 minutes before pouring it into the pan. This allows time for the gluten-free flour and xanthan gum to absorb moisture and thicken up. If you pour the batter immediately after mixing, your cornbread might sink in the middle or be too dense.

Third, don’t forget to grease your baking dish well before pouring in the batter. You don’t want your cornbread to stick to the dish and fall apart when taking it out.

Fourth, make sure that your baking powder is fresh because expired baking powder can affect the rise of your cornbread.

Fifth, add some maple syrup or honey to give it an extra burst of flavor. Maple syrup complements pumpkin really nicely.

Sixth, if you want even more nutrition and flavor, use almond flour or oat flour instead of just relying on yellow cornmeal. Almond flour has a slightly sweet taste so if you replace part of the yellow cornmeal with almond flour you maintain that sweet flavor without adding any refined sugar to your recipe.

Finally, after taking out from the oven brush melted butter or vegan butter over the top to give added flavor and richness to it.

By following these tips, you can ensure that your gluten-free pumpkin cornbread turns out perfectly every time!

Bottom Line

In conclusion, this gluten-free pumpkin cornbread recipe is a must-try for anyone who wants to indulge in healthy and delicious food. With just a few simple ingredients and easy-to-follow instructions, you can create a tasty and nutritious treat that is perfect for any occasion.

Whether you’re looking for a quick breakfast or a satisfying snack, this recipe is sure to deliver. Plus, with its gluten-free and dairy-free options, it’s accessible to those with various dietary restrictions. So go ahead and try this recipe now – I promise it’ll be worth it!

Remember to experiment with the recipe by trying out the various substitutions and variations mentioned in the article. And don’t forget to share your creations with us in the comments section.

Overall, this pumpkin cornbread recipe is just one example of how healthy food can also be delicious. Don’t be afraid to explore other recipes as well – you may even surprise yourself by finding new favorite dishes that are both nutritious and tasty.

So start your journey towards healthier living today by trying out this gluten-free pumpkin cornbread recipe. Your body will thank you for it!

Gluten Free Pumpkin Cornbread

Gluten Free Pumpkin Cornbread Recipe

I modified my mother-in-law’s beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and spices lifts the mix. My first go was a triumph, and I have not changed anything since. I like to serve this bread right out of the oven, and put almond butter or regular butter on it. This is when the texture is moist and springy, and most resembles regular wheat bread. For those gluten free desperates who will seize any opportunity to taste something resembling moist light bread - this is your moment! This cornbread is a fantastic snack; wonderful with a hearty soup; as a side accompaniment to a zesty salad; or as a sweet treat with a cup of herbal tea. It will keep for a few days in the fridge, but will get firmer and a little more dense like all gluten-free breads.
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Prep Time 5 mins
Cook Time 1 hr 30 mins
Course Side Dish
Cuisine Gluten-free
Servings 1 loaf
Calories 2655.7 kcal


  • 3/4 cup white rice flour
  • 3/4 cup brown rice flour
  • 1 cup yellow cornmeal
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine celtic sea salt
  • 1/2 teaspoon xanthan gum
  • 2 cups canned pumpkin, organic. (1 cup if using fresh mashed pumpkin)
  • 1 cup soymilk or 1 cup hemp milk
  • 1/2 cup soft unsalted organic butter or 1/2 cup vegan margarine
  • 3 organic eggs
  • 3 tablespoons lemon juice
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger


  • Preheat your oven to 185C/350°F.
  • Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well.
  • In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth.
  • Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined.
  • Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved.
  • Pour into a well greased or lined square loaf tin, and bake for about an hour and a half, or until a skewer comes out clean.
  • After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes.
  • Then pop it out onto a rack, and allow to cool further.

Add Your Own Notes


Serving: 1413gCalories: 2655.7kcalCarbohydrates: 338.6gProtein: 62.1gFat: 122.7gSaturated Fat: 66.2gCholesterol: 878.5mgSodium: 4654.4mgFiber: 36gSugar: 21.9g
Keyword < 4 Hours, Breads, Free Of..., Halloween, Pumpkin, Thanksgiving, Vegetable
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