Pumpkin Cornbread (Gluten, Dairy, Soy, Sugar, and Nut free)
User Reviews
5.0
33 reviews
Excellent
Pumpkin Cornbread (Gluten, Dairy, Soy, Sugar, and Nut free)
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Not only is this Pumpcornbread free of gluten, eggs, dairy, soy, sugar, and nuts, it’s also totally delicious! You’ll love it alongside a steamy bowl of chili or soup, and the addition of the pumpkin makes it even more perfect for fall!
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Ingredients
- grapeseed oil for greasing the pan
- 3/4 cup unsweetened plain rice milk
- 1/4 teaspoon apple cider vinegar
- 1 1/4 cups coarse-grind cornmeal
- 1/2 cup All-Purpose Gluten-Free Flour
- 1 teaspoon sodium-free baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon guar gum
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3 Tablespoons grapeseed oil
- 3 Tablespoons coconut nectar
- 3/4 cup canned pumpkin puree
Topping:
- 1/4 cup fresh corn kernels
- 1/4 teaspoon ground nutmeg
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Instructions
- Preheat oven to 375 degrees. Grease an 8 x 8 inch square baking pan with the grapeseed oil.
- Mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.
- Whisk together the cornmeal, flour, baking powder, salt, cumin, nutmeg, guar gum, black pepper, and cayenne in a large bowl. Make a well in the middle.
- Add the grapeseed oil, coconut nectar, and pumpkin puree and stir to combine. Next add the rice milk mixture and stir until the liquid is absorbed and the batter is smooth.
- Pour the batter into the prepared pan and smooth the top with a wet baking spatula or the back of a wet spoon. Sprinkle the corn kernels and nutmeg on top.
- Bake the pumpcornbread for 23 to 25 minutes, or until it is a light golden brown around the edges and it starts to pull away from the sides of the pan. Rotate the pan from front to back halfway through baking.
- Transfer the pan from the oven to a wire rack and let sit for 20 minutes before cutting the pumpcornbread into 16 squares. Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
Notes
- Reprinted with permission from Debbie Adler, owner of Sweet Debbie's Organic Cupcakes
Nutrition Information
Show Details
Calories
118kcal
(6%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Sodium
151mg
(6%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1805IU
(36%)
Vitamin C
0.7mg
(1%)
Calcium
7mg
(1%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 16squares
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 151mg | 6% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1805IU | 36% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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