Wholesome Pumpkin Cornbread Gluten Free and Vegan Friendly

The Ultimate Moist & Sweet Pumpkin Cornbread: Gluten-Free, Vegan, & Allergy-Friendly!

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Do you remember the joy of a warm slice of cornbread, especially from those classic Jiffy mixes? Many of us grew up with that sweet, comforting staple. However, for families navigating food allergies, those convenient pre-mixed options often become a distant memory. Our household faced this exact challenge when my son was diagnosed with multiple allergies, including wheat/gluten, dairy, and eggs. Suddenly, our beloved cornbread tradition seemed out of reach.

For a while, my go-to was an allergy-friendly cornbread recipe that remains a hit in our home. It’s fantastic because it’s naturally flour-free (beyond cornmeal) and can be whipped up easily in a blender – it even earned a spot on TV! But that particular recipe leans towards the savory side, and I craved variety. I wanted something richer, softer, and sweeter – a true “corn cake.” I’m thrilled to say that after much experimentation, I now have both! This recipe delivers that desired tender, sweet texture, making it almost impossible to resist. If you’re looking for a cornbread so delicious you might just eat the whole pan, you’ve come to the right place.

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To help you master this delicious corn cake, we’ve compiled a list of FREQUENTLY ASKED QUESTIONS. If you’re a seasoned baker or just eager to get started, feel free to skip ahead to the detailed recipe card below.

Why Add Pumpkin to Cornbread? Beyond Just Moisture!

You might be wondering, “Pumpkin in cornbread? Why?” While it’s true that pumpkin puree itself doesn’t have a strong standalone flavor – which is why many classic pumpkin recipes rely on a symphony of spices – its role in this cornbread is truly transformative. Here, pumpkin is primarily used to impart incredible MOISTURE, giving the cornbread an exceptionally soft, tender, and cake-like texture that lives up to its “corn cake” moniker. But its benefits don’t stop there!

Pumpkin also contributes a beautiful, subtle golden hue to the batter, making the final product visually appealing. Furthermore, it adds a gentle, earthy sweetness that complements the cornmeal without overpowering it, providing a more complex flavor profile than traditional cornbread. Plus, it sneaks in a boost of nutrients like Vitamin A and antioxidants. It’s a fantastic, natural way to enhance both the taste and texture of this beloved side dish.

Is This a Gluten-Free Pumpkin Cornbread? Absolutely!

Yes, this recipe is designed to be completely gluten-free! Given the gluten and wheat allergies in our family, ensuring our recipes are safe for everyone is a top priority. You’ll notice the recipe specifically calls for gluten-free flour. However, if you DO NOT have a gluten sensitivity or allergy, you can easily substitute regular all-purpose flour in the same quantity. The beauty of this recipe is its adaptability.

For gluten-free baking, I personally favor the Walmart gluten-free flour blend because its composition closely mirrors my homemade gluten-free flour blend. It’s not only budget-friendly for a GF option but also convenient, as it includes xanthan gum and is dairy-free. My testing has primarily used this specific blend. If you opt for a different 1:1 gluten-free baking blend, please feel free to experiment and share your results in the comments! Just be cautious with alternative flours like coconut flour, cassava flour, or nut flours, as they have different absorption properties and may not yield the desired texture in this recipe.

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What Dairy-Free Milk Substitute Works Best for This Cornbread?

For those who don’t require a dairy-free option, regular milk can be used interchangeably. However, if you need this to be dairy-free, choosing the right milk substitute is key to achieving the perfect flavor and texture. My top recommendation for baking is rice milk. It’s wonderfully neutral, ensuring no unwanted aftertastes that some nut milks can impart. Given that this recipe also calls for rice flour in the gluten-free blend, it’s generally a safe choice if you can tolerate rice.

If you have another plant-based milk already in your fridge – such as oat milk, soy milk, or a different nut milk (if not avoiding tree nuts) – you can certainly try it! While it should bake up beautifully, keep in mind that the flavor profile might vary slightly. Each plant milk brings its own unique characteristics. Don’t hesitate to share your experiences in the comments if you experiment with a different substitute; your insights could be invaluable to other bakers!

Selecting the Best Dairy-Free Butter for This Corn Cake

Just like with milk, if dairy is not an issue for you, go ahead and use regular butter for this recipe. But for a truly dairy-free corn cake, selecting a high-quality butter substitute is crucial for achieving that rich, authentic buttery flavor we all love. My personal favorite for baking, especially in recipes like this, are the Earth Balance Buttery Sticks. They even offer soy-free varieties, which is a huge plus for those managing soy allergies.

While I often use coconut oil as a butter alternative in many dishes, for this pumpkin cornbread, the distinct buttery taste is truly desired to elevate its “corn cake” status. I encourage you to explore other butter substitutes available on the market. There are many excellent nut-based butters, but since our household must avoid all tree nuts, I haven’t tested them personally. For a comprehensive list of all my allergy-friendly pantry staples, including various substitutes, be sure to check out my Amazon store.

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Is This Recipe a Vegan Corn Cake? Yes, It’s Plant-Based Perfection!

Absolutely, this recipe is 100% vegan! It’s a fantastic plant-based treat that caters to those following a vegan diet or managing egg and dairy allergies. The clever use of pumpkin puree serves as a perfect substitute for traditional eggs, binding the ingredients beautifully and contributing to that enviable moist texture. Combined with dairy-free butter and rice milk, this delicious corn cake contains no animal products whatsoever.

In fact, almost all the baking recipes on my site are vegan-friendly, a direct result of my son’s milk and egg allergies. I’ve dedicated myself to creating delicious, inclusive treats. So, feel free to explore my entire collection of vegan baking recipes! When serving this delightful corn cake, just remember to avoid traditional honey if you’re strictly vegan. Instead, opt for a generous drizzle of maple syrup, your favorite fruit jam, or simply enjoy it plain – it’s truly divine either way!

How to Store This Pumpkin Cornbread for Optimal Freshness

This pumpkin cornbread is celebrated for its incredible moisture, which is a huge plus! However, its high moisture content means that improper storage can sometimes lead to a “sticky moist” texture if kept in an overly airtight environment. To maintain its perfect balance of softness and freshness, I’ve found that simply covering it loosely with a clean kitchen towel works wonderfully. This allows for just enough air circulation to prevent it from becoming overly damp or gummy.

If you prefer a more secure storage method, an airtight container is fine, but you might want to place a piece of paper towel beneath the cornbread to absorb excess moisture. Store it at room temperature for up to 2-3 days. For longer storage, this cornbread freezes beautifully! Wrap individual slices or the whole pan tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature or gently warm in the oven for a quick treat.

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Choosing the Right Pan Size for Your Dairy-Free Cornbread

The baking pan you choose can significantly impact the thickness and overall texture of your cornbread. My preferred pan for this recipe is a 7×11 inch (2-quart) Pyrex baking dish. This size yields a perfectly substantial thickness, ensuring each slice is wonderfully moist and tender. It’s the ideal dimension for that satisfying “corn cake” experience.

You might notice in some of my photos that the cornbread appears a bit thinner. This is because I occasionally opt for my 13×9 inch (3-quart) dish, sometimes for aesthetic reasons (like wanting to use a particular white baking dish over a glass Pyrex). If you choose a larger, thinner pan, remember to adjust your baking time accordingly. A good rule of thumb is to shave off about 10 minutes from the suggested baking time and then check frequently. Look for edges that are lightly golden and a center that springs back when gently pressed. An inserted toothpick should come out clean. Baking for too long in a larger pan can dry out your delicious cornbread, so keep a close eye on it!

Perfect Pairings: What Goes Well with Pumpkin Cornbread?

Cornbread is one of those incredibly versatile side dishes that complements a wide array of meals, and this sweet pumpkin version is no exception! Its moist texture and subtly sweet flavor make it an excellent accompaniment to both savory and hearty dishes. Here are some of my favorite ways to enjoy this delightful pumpkin cornbread:

  • Alongside a comforting bowl of soup: It pairs exceptionally well with many of my gluten-free soups. Imagine dipping a warm, tender piece of cornbread into a rich chili or a creamy tomato soup – pure bliss!
  • With BBQ: It’s the ultimate partner for savory, smoky meats. Try it with my instant pot pulled BBQ chicken for a match made in heaven. The sweetness of the cornbread beautifully balances the tangy BBQ sauce.
  • As a festive addition to holiday meals: This pumpkin cornbread is an absolute must-have for your allergy-friendly Thanksgiving spread or any autumnal gathering. It adds a unique, seasonal touch that will impress your guests.
  • Beyond the main meal: Don’t limit it to dinner! Enjoy a slice for breakfast with a dollop of jam or a drizzle of maple syrup, or as a simple, satisfying snack.

Explore More Gluten-Free Pumpkin Recipes

If you’re anything like me, pumpkin isn’t just for fall – it’s a year-round obsession! My family can attest to this; my mother even requested my pumpkin muffins instead of a traditional birthday cake this year. They are truly THAT good. If you’ve fallen in love with this pumpkin cornbread, you’ll definitely want to explore my other favorite gluten-free pumpkin creations:

  • Gluten-Free Pumpkin Mousse Pie: A light, airy, and incredibly flavorful pie that is an absolute MUST for your Thanksgiving dessert table.
  • Gluten-Free Pumpkin Muffins: The beloved muffins that even my mom asks for on her birthday – perfectly spiced and wonderfully moist.
  • Gluten-Free Pumpkin Chocolate Chip Cookies: A delightful twist on a classic, these cookies are soft, chewy, and packed with pumpkin goodness and chocolate chips.
  • Pumpkin Quinoa Porridge: A warm and nourishing breakfast option, perfect for chilly mornings and full of wholesome ingredients.
  • Pumpkin Scones with Spiced Glaze: Elegant and flavorful, these scones are ideal for a cozy brunch or an afternoon tea.
  • (If you’re seeking a less sweet, more traditional cornbread, check out this fan favorite that requires 0 flour mixes: The Best Top 8 Free Cornbread)

Watch the Pumpkin Cornbread Recipe in Action!

Sometimes, seeing is believing, especially when it comes to baking! To give you a quick visual overview and build your confidence, I’ve created a short and sweet video demonstrating how to make this delicious pumpkin cornbread. I love using TikTok for these guides because they’re concise and get straight to the point.

By watching this video, I hope you’ll feel completely prepared and inspired to bake this incredible gluten-free, vegan pumpkin cornbread in your own kitchen. It truly simplifies the process!

@allergyawesomenessA ##pumpkin ##cornbread recipe that’s ##glutenfree & ##vegan! ##glutenfreevegan ##fallflavors ##sidedishrecipe♬ original sound – Megan Lavin
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Pumpkin Cornbread (Gluten free & vegan options!)

Yield:
15 slices
Prep Time:
5 minutes
Cook Time:
45 minutes
Additional Time:
5 minutes
Total Time:
55 minutes

A pumpkin cornbread that is so sweet and so moist it should be called a corn cake. A perfect side dish for BBQ, soups or anything really, this pumpkin cornbread can be free of: gluten, dairy, egg, soy, peanuts and tree nuts as well as vegan.

Ingredients

  • 1/2 cup cornmeal
  • 1 and 1/2 cup gluten free flour (see FAQ above)
  • 3/4 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 3 Tablespoons butter substitute, melted (see FAQ above)
  • 1/2 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 and 1/4 cup rice milk (see FAQ above)

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 7×11 baking dish.

  2. In a large mixing bowl, or stand mixer, mix the dry ingredients: cornmeal, gluten free flour, sugar, baking powder and salt.

  3. Melt the butter substitute.

  4. Add the wet ingredients to the stirred dry ingredients: canola oil, melted butter, pumpkin puree and rice milk.

  5. Stir until combined.

  6. Pour the batter into a greased 7×11 (see FAQ for other baking sizes).

  7. Bake for 45 minutes, or until edges are slightly browned and center is done.

  8. Allow it to cool in the pan for 5-10 minutes before cutting and serving.

Notes

*If you can have eggs, I also highly recommend my Gluten Free Dairy Free Cornbread (Plus there’s a video!)

If you don’t need this to be gluten free or vegan see my notes in the text above the recipe.

Adapted from allrecipes.com

Nutrition Information:

Yield: 15
Serving Size: 1

Amount Per Serving:
Calories: 136Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 197mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 1g

© Megan Lavin
Category: Side Dish

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DON’T FORGET TO PIN THIS PUMPKIN CORNBREAD RECIPE SO YOU CAN EASILY FIND IT LATER. BE SURE TO ALSO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS FOR MORE DELICIOUS AND INCLUSIVE RECIPES!

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