Pumpkin Cornbread – Healthy Side Dish for Thanksgiving!
When savory cornbread meets sweet pumpkin, you’ve got a holiday treat that can’t be beat! This pumpkin cornbread has just a hint of creamy sweetness from the pumpkin puree, which also helps to keep the texture nice and moist.
But, if you’re a cornbread purist, don’t worry. Even though I’ve lightened up this pumpkin cornbread recipe, it still has the savory comfort and fluffy texture of a classic cornbread!
A crave-able, healthy Thanksgiving side dish that everyone is sure to love. And, it’s totally gluten-free!
Upping the Flavor AND Nutrients
The base of this batter is still cornmeal, just combined with the whole grain goodness of oat flour. Actually, I think the oat flour makes this pumpkin cornbread even more indulgently fluffy! Plus, it adds a nice nutritional boost and packs in more satiating fiber.
In just one piece of pumpkin cornbread, there are 4g of dietary fiber—along with a whopping 5g of protein! And, the natural sweetness and sugars in the pumpkin puree helps cut down on the additional sugar needed in this recipe.
Of course, I just want more of that delicious pumpkin flavor in my holiday meal. But, pumpkin puree also adds to the fiber content and packs over 50% of your recommended daily vitamin A into each piece of pumpkin cornbread!
Fluffy, comforting, and filling, this healthy Thanksgiving side dish will satisfy your taste buds and your hunger. For even more festive indulgence, I recommend enjoying this pumpkin cornbread warm with some corn butter!
Craving healthier holiday recipes like this?
Find TONS more in my 150+ Healthy Holiday Recipes eBook!
Print
Gluten Free Pumpkin Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
Ingredients
Dry Ingredients:
1 cup oat flour
1 cup cornmeal
½ tsp cinnamon, ½ tsp pumpkin pie spice, & ¼ tsp nutmeg
1 tsp salt
1 Tbsp baking powder
Wet Ingredients:
1 cup pumpkin purée
2 eggs
½ cup milk of choice
½ cup coconut sugar
1 Tbsp molasses
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine oat flour, cornmeal, spices, salt, and baking powder. Whisk to combine.
- To a separate bowl, add pumpkin puree, eggs, milk, coconut sugar, and molasses and mix well. Add the dry ingredients into the wet and beat well with a hand mixer.
- Spray down an 8x8-inch glass baking dish with cooking spray. Pour batter into dish and smooth out the top.
- Bake about 30 minutes, until a toothpick comes out clean.
- Serve warm and enjoy!
- Yields 9 pieces of pumpkin cornbread (depending on size of cut).
Nutrition
- Serving Size: 1 piece pumpkin cornbread
- Calories: 177
- Sugar: 13
- Fat: 3
- Carbohydrates: 34
- Fiber: 4
- Protein: 5
THE TEXTURE!!! this gluten free pumpkin cornbread has them all beat. The pumpkin does wonders for the texture, and it s amazing how flavorful and fluffy they get with almost no added fat!
★★★★★
🙂 so glad you enjoyed!
Pumpkin spice corn bread. Hi, can you substitute molasses with honey or maple syrup.? Thank you
★★★★★
Hi there! The molasses is an important flavor element in this recipe - it gives the pumpkin cornbread some holiday flare. But, in terms of sweeteners, if you substitute with honey or maple syrup instead of molasses it should turn out just fine 🙂
Of course it will be fluffy with a whole tbsp of baking powder but I was still surprised by the end result by using an oat flour.
★★★★★
Happy to hear this bread recipe turned out nice and fluffy for you! Thanks so much for trying it out 🙂