Pumpkin Cornbread (Gluten, Dairy, Soy, Sugar, and Nut free)
User Reviews
5
Pumpkin Cornbread (Gluten, Dairy, Soy, Sugar, and Nut free)
Description
Pumpkin Cornbread uses a combination of cornmeal, gluten-free all-purpose flour, and pumpkin puree, along with gentle spices such as cumin, nutmeg, black pepper, and cayenne to create a flavorful base. The recipe replaces traditional dairy and sugar with rice milk, apple cider vinegar, grapeseed oil, and coconut nectar, maintaining moisture and tenderness. A topping of fresh corn kernels and nutmeg adds textural interest and a warm aroma when baked.
Baked in an 8x8 inch pan until golden and slightly pulling away from the edges, the cornbread rests before cutting into 16 squares. It fits as a complement to savory meals or enjoyed as a snack, accommodating various dietary restrictions without sacrificing flavor or texture.
This recipe highlights careful ingredient choices to avoid common allergens and sensitivities. It does not rely on traditional sweeteners or dairy, making it accessible for many eating plans. The use of apple cider vinegar with rice milk helps with leavening alongside sodium-free baking powder.
Ingredients
- grapeseed oil for greasing the pan
- 3/4 cup rice milk unsweetened, plain
- 1/4 teaspoon apple cider vinegar
- 1 1/4 cups cornmeal coarse grind
- 1/2 cup all-purpose flour gluten-free
- 1 teaspoon baking powder sodium-free
- 1 teaspoon salt fine sea salt
- 1/2 teaspoon cumin ground
- 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 pumpkin puree canned
Topping:
- 1/4 cup corn kernels fresh
- 1/4 teaspoon ground nutmeg
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
- This recipe is free of gluten, dairy, soy, sugar, and nuts, catering to multiple dietary restrictions.
- Grapeseed oil is used for greasing and in the batter to maintain moisture without adding dairy.
- Let the cornbread rest after baking to fully set before slicing into 16 pieces.
- Reprinted with permission from Debbie Adler, owner of Sweet Debbie's Organic Cupcakes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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