This simple pumpkin cornbread recipe will knock your socks off! Once you try it, you will never go back to regular cornbread again. It’s naturally gluten-free and dairy-free.
For more recipes check you my Gluten Free Recipes section.
Gluten-Free Pumpkin Cornbread
I originally posted this gluten-free pumpkin cornbread recipe in October of 2014. With the new photos and the tasty style video to accompany it, I thought I’d republish this recipe and essentially relaunch it.
Looking to serve something special at your dinner party or holiday gathering? This gluten-free pumpkin cornbread is a wonderful and lovely addition to any meal. This recipe uses 100% corn meal, and no added flour. It’s flavorful, crumbly, and perfectly sweet.
Not only will your house smell amazing, your guests will mmm and ahh as they enjoy it. Slightly sweet, perfectly crumbly and a soon-to-be favorite in your household – this cornbread is easy to make and quite the crowd pleaser. Top it with butter and honey – I dare you!
Pumpkin Cornbread Recipe
I’ve served this cornbread recipe with breakfast casseroles, at tea time, and with dinner as a fancy-shmancy side dish. I love making it for dinner guest because the are wow’ed by texture, pleasing flavor, and the way that it compliments most holiday meals. It goes really well with Beef Short Rib.
This pumpkin cornbread is naturally gluten free. It uses cornmeal for the base and the tenderness comes from the pumpkin and yogurt. I use a dairy free yogurt to keep it dairy-free but you can use your yogurt of choice.
How to make pumpkin cornbread
- Add all the dry ingredients to a medium mixing bowl.
- Stir until combined
- Add the pumpkin, eggs, oil, and yogurt.
- Stir until well combined. Batter will be thick.
- Spoon batter into a 8X8 pan and level with the back of a rubber spatula.
- Bake as directed.
For the full list of ingredients in this pumpkin cornbread recipe and for baking times, see the recipe below.
What can I use instead of yogurt?
You can use regular yogurt in this recipe, instead of dairy-free yogurt. Another option is to use full fat coconut milk to keep it dairy free. It does add a bit of coconut flavor but the added fat and thick creamy milk really helps keep this pumpkin spiced corn bread moist.
How can I make this sugar free?
You can use honey, maple syrup, or coconut sugar. While these are other forms of sugar, they are great substitutes for granulated sugar. I haven’t tried this recipe with a low carb sweetener.
Most guests thank me for taking the time to make this pumpkin cornbread, although it really doesn’t take much time at all. With only ten ingredients, one bowl, and a couple quick stirs – this Pumpkin Spiced Cornbread is ready to enjoy.
We serve it year round, but we bake it more often in the fall months when pumpkin is in season.
Do you have a regular cornbread recipe?
If you’re not a fan of pumpkin then you might like me gluten-free cornbread recipe. While this recipe has pumpkin it it, it’s not overly pumpkin flavored. The pumpkin adds moisture and nutrition. I recommend you try it before you rule out pumpkin completely.
Please do me a favor and make this recipe exactly as described with no substitutions before you make it with substations. Not all substitutions work and its best to test out a recipe to see how it works before you do swap ingredients.
The pumpkin adds extra moisture and compliments the corn-flavor. It boosts the nutritional value of the corn bread, and stays good for several days at room temperature. I wouldn’t recommend freezing this gluten-free pumpkin spiced cornbread, as it will dry it out.
If you make this Gluten-Free Pumpkin Spiced Cornbread, please stop back by and let me know what you thought. Also, if you have a question. Leave me a comment and I will get back to you.
Happy cooking and baking,
Serving Size: 1 slice
Amount Per Serving:Calories: 218 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 16mg Sodium: 343mg Carbohydrates: 30g Fiber: 3g Sugar: 10g Protein: 3g
Old photo of pumpkin cornbread: