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
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Tewanna Jones
[email protected]I can't wait to make this cornbread again.
Prince Owusu
[email protected]This cornbread is a must-try for anyone who loves pumpkin and cornbread.
Demi Healy
[email protected]I've never had pumpkin cornbread before, but I'm glad I tried this recipe. It's amazing!
Da Spice
[email protected]This cornbread is the perfect side dish for a fall meal.
Brian Kirui
[email protected]I'm not usually a fan of pumpkin, but this cornbread changed my mind. It's so delicious!
Evah Willys
[email protected]This cornbread is a great way to sneak some vegetables into your kids.
Emma Snodgrass
[email protected]I love the addition of pumpkin puree to this cornbread. It makes it so moist and flavorful.
Brandon Jack
[email protected]This is my go-to recipe for gluten-free cornbread. It's always a hit at parties and potlucks.
Yakubu Danjuma
[email protected]I made this cornbread for Thanksgiving and it was a huge success. Everyone loved it!
Leah Covington
[email protected]This cornbread is a fall favorite in our house. It's the perfect combination of sweet and savory.
Belal Teba
[email protected]I've made this cornbread several times and it's always a hit. It's a great way to use up leftover pumpkin puree.
Grant Mashonganyika
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
a7med karara445
[email protected]This is the best pumpkin cornbread I've ever had! It's so moist and flavorful.
spaghetti man
[email protected]I made this cornbread for a potluck and it was a hit! Everyone loved it, even the people who don't usually like pumpkin.
Anthony Shopteese
[email protected]This cornbread is a great way to use up leftover pumpkin puree. It's also a nice change from traditional cornbread.
Mwendwa Kakundi
[email protected]I've tried many gluten-free cornbread recipes, but this one is by far the best. It's so easy to make and always turns out perfectly.
Waiba Binita
[email protected]This pumpkin cornbread is a winner! It's moist, flavorful, and has a beautiful golden crust. My family loved it, and I'll definitely be making it again.