Gluten Free Pumpkin Cornbread Recipe
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!
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Gluten Free Pumpkin Cornbread Recipe
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).
6 Comments on “Gluten Free Pumpkin Cornbread Recipe”
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 🙂