Best 3 Gluten Free Pumpkin Cornbread Recipes
Are you looking for a delicious and gluten-free way to enjoy the flavors of autumn? Look no further than gluten-free pumpkin cornbread! This easy-to-make recipe combines the sweet flavors of pumpkin and cornmeal with the warm spices of cinnamon and nutmeg. Whether you're serving it as a side dish at your next holiday gathering or enjoying it as a snack on a chilly afternoon, this gluten-free pumpkin cornbread is sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN FREE PUMPKIN CORNBREAD
I modified my mother-in-law's beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and spices lifts the mix. My first go was a triumph, and I have not changed anything since. I like to serve this bread right out of the oven, and put almond butter or regular butter on it. This is when the texture is moist and springy, and most resembles regular wheat bread. For those gluten free desperates who will seize any opportunity to taste something resembling moist light bread - this is your moment! This cornbread is a fantastic snack; wonderful with a hearty soup; as a side accompaniment to a zesty salad; or as a sweet treat with a cup of herbal tea. It will keep for a few days in the fridge, but will get firmer and a little more dense like all gluten-free breads.
Provided by The Blender Girl
Categories Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Preheat your oven to 185C/350°F.
- Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well.
- In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth.
- Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined.
- Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved.
- Pour into a well greased or lined square loaf tin, and bake for about an hour and a half, or until a skewer comes out clean.
- After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes.
- Then pop it out onto a rack, and allow to cool further.
Nutrition Facts : Calories 2655.7, Fat 122.7, SaturatedFat 66.2, Cholesterol 878.5, Sodium 4654.4, Carbohydrate 338.6, Fiber 36, Sugar 21.9, Protein 62.1
PUMPKIN CORNBREAD (GLUTEN FREE)
This quickbread is a little sweeter than cornbread, a bit milder than pumpkin bread, and an amazing fall treat. After ordering pumpkin cornbread at a restaurant, I wanted to make a safe version for my 5-year-old, who has celiac disease. I got lucky on my first try, and the whole family devoured it! Serve hot with butter (or a spiced maple butter).
Provided by Rebecca_F
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat pumpkin puree, oil, egg, and vanilla extract together in a large bowl. Add cake mix, cornmeal, cinnamon, pumpkin pie spice, and salt and mix well. Pour into the prepared baking pan.
- Bake in the center of the preheated oven until edges are browned and a knife inserted in the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 46.6 g, Cholesterol 13.6 mg, Fat 9.9 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 381.4 mg, Sugar 1.3 g
GLUTEN FREE PUMPKIN CORNBREAD
Categories Bread Vegetable Side Bake Christmas Thanksgiving Quick & Easy Wheat/Gluten-Free
Yield 1 loaf
Number Of Ingredients 16
Steps:
- 1. Preheat your oven to 185C/350F 2. Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well. 3. In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth. 4. Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined. 5. Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved. 6. Pour into a well greased or lined square loaf tin, and bake for about an hour and a half, or until a skewer comes out clean. 7. After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes. 8. Then pop it out onto a rack, and allow to cool further.
Tips:
- Use gluten-free flour: This recipe uses a combination of almond flour and coconut flour to create a gluten-free cornbread that is both light and fluffy.
- Don't overmix the batter: Overmixing the batter can make the cornbread tough. Mix just until the ingredients are combined.
- Add moisture: This recipe uses pumpkin puree and almond milk to add moisture to the cornbread. You can also add other moist ingredients, such as grated zucchini or sweet potato.
- Use fresh corn: Fresh corn kernels will give your cornbread the best flavor. If you don't have fresh corn, you can use frozen or canned corn.
- Season the cornbread: Cornbread is a versatile dish that can be seasoned in many different ways. Try adding some chili powder, cumin, or smoked paprika to the batter for a savory flavor. You can also add some honey or maple syrup for a sweet flavor.
Conclusion:
This gluten-free pumpkin cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. It is moist, flavorful, and has a slightly sweet and savory flavor. Whether you are looking for a gluten-free cornbread recipe or simply want to try something new, this recipe is sure to please.
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