Moist Gluten-Free Pumpkin Cornbread (Dairy-Free)
Total Time: 40 minutes
Yield: 12 servings
Ingredients:
1 cup gluten-free all-purpose flour
1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup sugar
1/4 cup sunflower oil
1 cup pumpkin puree
1/2 cup water
2 large eggs, beaten
Honey, for drizzling (optional)
Directions:
Preheat the oven to 375°F and grease a 9″ x 13″ baking dish.
In a large bowl, beat the sugar and sunflower oil together.
Mix in the water, pumpkin puree, and eggs until combined.
In a medium bowl, whisk the gluten-free all-purpose flour, xanthan gum, cornmeal, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves. Mix well to combine.
Add the dry ingredients to the bowl with the wet ingredients and mix until you get a homogeneous batter.
Pour the batter into the prepared baking dish and use a wet spatula to smooth out the top.
Bake the batter for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean and the top is golden brown.
Let the gluten-free cornbread cool for at least 10 minutes before slicing into squares.
Serve cornbread with a drizzle of honey, or eat it alone!
Notes:
Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend flour blends that use heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free flours and helps to bind the ingredients together. For best results, make sure you add xanthan gum if your gluten-free flour blend does not already include it.
Yellow Cornmeal: Make sure to use yellow cornmeal for the typical yellow cornbread color.
Baking Powder: Cornbread does not use yeast for rising, and baking powder is the leavening agent that we’re using, so be sure to add it in! If you have Celiac disease or gluten intolerance, make sure to use certified gluten-free baking powder.
Spices: In this recipe, I’ve used ground cinnamon, ground nutmeg, ground ginger, and ground cloves to add fall flavors to the pumpkin cornbread. Alternatively, you can also substitute the spices with 2 teaspoons of pumpkin pie spice.
Sugar: I used granulated white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar, or coconut sugar if you prefer (just bear in mind that the darker the sugar, the darker the color of the cornbread). If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not increase blood sugar level).
Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use other vegetable oils (such as olive oil, avocado oil, or melted coconut oil) or melted vegan butter if you prefer. Alternatively, if you are not lactose intolerant, feel free to use melted butter instead.
Pumpkin Puree: I like using fresh homemade pumpkin puree, but store-bought canned pumpkin puree will work just as well.
Water: The water helps to add more moisture. You can also use non-dairy milk (such as almond milk, cashew milk, rice milk, oat milk, etc) if you prefer.
Eggs: The eggs add moisture and help to bind the ingredients better. I personally have not tried this recipe without eggs, but if you are allergic to eggs, you can replace the eggs with aquafaba or an egg replacer.
Honey: I like drizzling my pumpkin cornbread with a little bit of honey, but you may also use maple syrup if you prefer.
Storing/Freezing: To store, place the cooled gluten-free pumpkin cornbread in an airtight container and keep in the refrigerator for up to 5 days. To freeze, place the cooled pumpkin cornbread in a freezer-safe container or freezer bag and freeze for up to 2 months. Let frozen cornbread thaw in the refrigerator overnight before eating.
Dish by Dish Tips/Tricks:
Make Muffins: If you would rather make fluffy pumpkin cornbread muffins instead of squares, simply divide the batter between the muffin cups of a regular muffin tin and bake for 15 minutes until a toothpick inserted in the middle comes out clean.
Bake a Loaf: If you prefer to bake a loaf instead, pour the batter into a greased loaf pan and bake for 40 to 45 minutes, until a toothpick inserted in the middle comes out clean.
Bake it in a Cast Iron Skillet: Alternatively, if you prefer, you can also bake this cornbread in a cast iron skillet for the same amount of time instead of using a baking dish.
No Pumpkin? No Worries! If it’s not pumpkin season or you don’t have access to pumpkin puree, you can still make this recipe by swapping out the pumpkin puree with sweet potato puree instead.
Recipe FAQs:
How to Store Pumpkin Cornbread?
To store, let the gluten-free pumpkin cornbread cool to room temperature before storing it in an airtight container and keep it in the refrigerator for up to 5 days.
Can You Freeze this Gluten-Free Pumpkin Cornbread?
Yes you can! To freeze, place the cooled pumpkin cornbread in a freezer-safe container or freezer bag and freeze for up to 2 months. Let frozen cornbread thaw in the refrigerator overnight before eating.
Does Cornbread Have Gluten or Wheat?
Typically, cornbread is made with regular wheat flour (which contains gluten) and hence is not usually safe for those with Celiac disease or gluten intolerance, unless it is specifically stated to be gluten-free.
Recipe courtesy of Dish by Dish.net