5 from 22 votes
Pumpkin Cornbread (Gluten, Dairy, Soy, Sugar, and Nut free)
This Pumpkin Cornbread blends pumpkin puree with coarse cornmeal and gluten-free flour for a moist, lightly spiced quick bread. The addition of cumin, nutmeg, black pepper, and cayenne gives subtle warmth beneath the natural sweetness from pumpkin and coconut nectar. Topped with fresh corn kernels and nutmeg, it produces a golden crust and a tender crumb, suitable for those needing a grain-based bread free from gluten, dairy, soy, sugar, and nuts.
Prep Time
10 mins
Cook Time
25 mins
Total Time
55 mins
Servings:
16
squares
Calories:
118 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 squares
Amount Per Serving
Calories 118
% 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.