Gluten Free Pumpkin Cornbread Recipe

Name: Gluten Free Pumpkin Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup white rice flour; 3/4 cup brown rice flour; 1 cup yellow cornmeal; 2 teaspoons gluten free baking powder; 1 teaspoon baking soda; 1/2 teaspoon fine celtic sea salt; 1/2 teaspoon xanthan gum; 2 cups canned pumpkin, organic. (1 cup if using fresh mashed pumpkin); 1 cup soymilk or 1 cup hemp milk; 1/2 cup soft unsalted organic butter or 1/2 cup vegan margarine; 3 organic eggs; 3 tablespoons lemon juice; 3/4 teaspoon cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon nutmeg; 1/4 teaspoon ground ginger

Servings: persons

3/4 cup white rice flour
3/4 cup brown rice flour
1 cup yellow cornmeal
2 teaspoons gluten free baking powder
1 teaspoon baking soda
1/2 teaspoon fine celtic sea salt
1/2 teaspoon xanthan gum
2 cups canned pumpkin, organic. (1 cup if using fresh mashed pumpkin)
1 cup soymilk or 1 cup hemp milk
1/2 cup soft unsalted organic butter or 1/2 cup vegan margarine
3 organic eggs
3 tablespoons lemon juice
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger

1
Preheat your oven to 185C/350u00b0F.
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.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup white rice flour, 3/4 cup brown rice flour, 1 cup yellow cornmeal, 2 teaspoons gluten free baking powder, and more.

Yes, Gluten Free Pumpkin Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Pumpkin Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions