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Gluten-Free Spiced Pumpkin Cornbread

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  • Prep 10 min
  • Total 40 min
  • Servings 16
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Cornbread made with pumpkin, savory spices and magic. Oh, and it's gluten-free! WIN.
by: Girl vs Dough
Updated May 3, 2017
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  • 1 cup gluten-free all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • Pinch allspice
  • Pinch red pepper flakes
  • 2 eggs
  • 1 cup pumpkin
  • 2/3 cup packed light brown sugar
  • 1/4 cup olive oil
  • 1 tablespoon molasses
  • Rosemary sprig(s), for garnish (optional)


  • 1
    Preheat oven to 375°F. Lightly grease an 8-inch square baking pan and set aside.
  • 2
    In a large bowl, whisk flour, cornmeal, baking powder, salt, cumin, cloves, cinnamon, allspice and red pepper flakes until well combined.
  • 3
    In a separate large bowl, whisk together eggs, pumpkin, brown sugar, olive oil and molasses until well combined.
  • 4
    Pour wet ingredients into dry ingredients and stir until just combined.
  • 5
    Pour batter into prepared baking pan. Top with a rosemary sprig or two, if desired.
  • 6
    Bake 30-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  • 7
    Allow cornbread to cool completely on a cooling rack before slicing.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Heyyyyy, cornbread! Seriously, who doesn’t love the stuff? It’s super easy to make, tastes great with anything and everything and can be made a gazillion different ways. It certainly deserves a shout-out once in a while. One of my FAVE variations on cornbread is this delicious Gluten-Free Spiced Pumpkin Cornbread. It’s made with unique spices like cumin and cloves that render a really unique flavor, and the pumpkin puree also lends itself to the tastiness and moistness of the bread. Oh, and it’s sans gluten, so everyone can enjoy it. WIN.
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