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Gluten-Free Spiced Pumpkin Cornbread

  • Prep 10 min
  • Total 40 min
  • Servings 16

Cornbread made with pumpkin, savory spices and magic. Oh, and it's gluten-free! WIN. MORE + LESS -

Girl Versus Dough
May 3, 2017

Ingredients

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)

Steps

Hide Images
  • 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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