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Home » Fall Favorites » Pumpkin Cornbread (Gluten-Free Option)

Pumpkin Cornbread (Gluten-Free Option)

Published: Oct 25, 2015 · Modified: Sep 11, 2019 by Allison · 6 Comments

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Moist and tender homemade Pumpkin Cornbread. A delicious seasonal twist on cornbread that’s perfect alongside autumn soups and stews. Can be made gluten-free, if necessary.Stack of pumpkin cornbread on a white plate.This Pumpkin Cornbread is a fun and tasty twist on a traditional cornbread. The addition of pumpkin adds a delicious hint of fall-flavor. This cornbread is the ideal accompaniment to the comfort foods we are drawn to as the weather cools. Serve it alongside soup, chili and stew, or enjoy it slathered in our favorite honey butter.

How To Make Pumpkin Cornbread:

  1. Combine dry ingredients: flour, cornmeal, leavening, salt and spices.
  2. Combine wet ingredients: eggs, pumpkin, honey, oil, milk.
  3. Combine the wet and dry ingredients.
  4. Pour the batter into a 9-inch square pan and bake (see note below for making muffins).

This cornbread bakes up moist, tender. It’s slightly sweet with a faint pumpkin flavor that adds to the cornbread without overpowering it. It can served plain or with salted butter and honey.

Stack of pumpkin cornbread on a yellow plate.

How to Make Pumpkin Cornbread Gluten Free:

This recipe can easily be made gluten free. Swap the regular all purpose flour for a gluten-free baking blend (no other changes need to be made). Make sure you swap for a 1:1 gluten free baking blend, not just almond flour or coconut flour.

Stack of pumpkin cornbread on a white plate.

Pumpkin Cornbread Muffins

Instead of baking this cornbread in a 9-inch baking pan you can divide the batter between 10-12 muffin cups.  Bake muffins for about 15 minutes, until a toothpick inserted into the center comes out clean.

More Pumpkin Recipes: Pumpkin Carrot Cake – Healthy Pumpkin Bread – Pumpkin Muffins – Pumpkin Coffee Creamer

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Stack of pumpkin cornbread on a yellow plate.

Pumpkin Cornbread (Gluten-free option)

Moist and tender homemade Pumpkin Cornbread.
5 from 1 vote
Print Pin
Course: bread, gluten-free, side
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 182kcal
Author: Allison - Celebrating Sweets

Ingredients

  • 1 cup all purpose flour OR gluten-free flour blend, see note
  • ¾ cup yellow cornmeal, not coarse ground
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 2 large eggs, beaten
  • 1 cup canned pumpkin puree, not pumpkin pie filling
  • ½ cup honey or pure maple syrup
  • ¼ cup canola oil, vegetable oil or melted coconut oil (refined)
  • ¼ cup milk

Instructions

  • Preheat oven to 350°F. Grease a 9x9 square baking pan.
  • In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and pie spice.
  • In a separate bowl whisk eggs, pumpkin puree, honey or syrup, oil, and milk until combined. Pour the wet ingredients into the dry ingredients and stir until combined.
  • Pour the batter into the prepared pan and bake for approximately 25 minutes (begin checking it at 20 minutes). A toothpick inserted into the center should come out fairly clean (no raw batter). Serve warm with butter and honey.

Notes

When making this recipe gluten-free I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour.
You can also make these into muffins by dividing them between a 12-cup muffin tin and baking at 350° for about 15 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition

Calories: 182kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 117mg | Potassium: 139mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3228IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
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Comments

  1. Anu-My Ginger Garlic Kitchen

    October 26, 2015 at 12:16 pm

    Pumpkin cornbread sounds divine! I would love to have that to everyday!!!

    Reply
    • Celebrating Sweets

      October 26, 2015 at 7:42 pm

      Thanks, Anu!

      Reply
  2. Quinn

    September 08, 2017 at 11:34 am

    5 stars
    This is our absolute most favorite cornbread of all time! We go to the GF route, and it’s fantastic. Made it countless times last Fall, and we just made it for the first time this Fall last night 🙂 Thanks for the incredible recipe!

    Reply
    • Celebrating Sweets

      September 08, 2017 at 1:42 pm

      I’m so happy to hear that! Thanks for taking the time to stop by.

      Reply
  3. Stacy

    November 27, 2018 at 4:23 pm

    This recipe looks great! I will be making them days in advance for a weekend party but I don’t want them to be dry. Will they keep that long in the fridge or should I freeze them? What is the best way to reheat them?

    Reply
    • Celebrating Sweets

      November 28, 2018 at 11:28 am

      I would keep them in the fridge for up to 2 days, any longer I would suggest freezing (very tightly covered). Bring to room temp, then heat in the oven. Maybe even add a pat of butter and/or drizzle of honey to each slice near the end of heating time to keep it moist. Enjoy!

      Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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