This Gluten-Free, Dairy-Free Pumpkin Spiced Corn Bread will knock your socks off! Once you try it, you will never go back to regular corn bread again. This recipe uses 100% corn meal, and no added flour. It’s flavorful, crumbly, and perfectly sweet.
I originally posted this 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 spiced cornbread is a wonderful and lovely addition to any meal. 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!
I’ve served this cornbread 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.
Most guests thank me for taking the time to make it, 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.
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.