The Ultimate Sweet & Moist Pumpkin Cornbread: Your Go-To Gluten-Free, Vegan, & Allergy-Friendly Corn Cake Recipe

Discover a pumpkin cornbread so wonderfully sweet and incredibly moist that it truly blurs the line between a humble side dish and a decadent corn cake. This versatile recipe is designed to be the perfect accompaniment for virtually any meal – whether it’s hearty BBQ, comforting soups, or a special holiday feast. Best of all, this delightful pumpkin cornbread can be easily made free of common allergens including gluten, dairy, egg, soy, peanuts, and tree nuts, making it entirely vegan-friendly. Dive into the detailed explanations below for all the substitutions and tips you’ll need to create this allergy-friendly masterpiece!

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Do you remember those classic Jiffy cornbread mixes from childhood? For many of us, they were a staple, delivering that familiar, comforting flavor. I certainly grew up loving them! However, life took a different turn when my son was diagnosed with multiple severe allergies to wheat, gluten, dairy, and eggs. Suddenly, our days of relying on convenient pre-mixed cornbreads were a thing of the past. It became clear that I needed to find new, safe ways to enjoy our favorite family foods.

Over time, I developed an allergy-friendly cornbread recipe that remains a beloved staple in our home. It’s fantastic because it ingeniously requires no traditional flour (only cornmeal) and can be whipped up effortlessly in a blender. This recipe has even garnered attention, earning a feature on TV! While it’s undeniably delicious, it leans towards a more savory profile. I found myself craving something different – a cornbread with a softer, sweeter texture, more akin to a rich, moist corn cake. And so, the journey to create this sweet pumpkin cornbread began, and I’m thrilled to now have both wonderful recipes in my repertoire.

So, if your heart desires a cornbread that is so delightful and cake-like you might just be tempted to devour the entire pan yourself, then you’ve come to the right place! Prepare to bake a truly exceptional pumpkin corn cake that caters to a wide range of dietary needs without sacrificing flavor or texture.

To ensure your baking experience is as smooth and successful as possible, here are the FREQUENTLY ASKED QUESTIONS regarding this sweet pumpkin cornbread recipe. If you’re confident and ready to bake, feel free to scroll directly to the recipe card below.

Why Incorporate Pumpkin into Cornbread? The Secret to Ultimate Moisture and Tenderness

Many might wonder why pumpkin finds its way into a cornbread recipe, especially given that raw pumpkin puree itself doesn’t boast an intense flavor. Indeed, the distinct “pumpkin spice” taste we associate with fall treats comes predominantly from added spices, not the pumpkin itself. In this sweet pumpkin cornbread, the pumpkin serves a crucial and transformative purpose: it infuses the cornbread with unparalleled MOISTURE. It’s the secret ingredient that transforms a simple cornbread into a luxuriously soft, tender, and cake-like delicacy. Beyond its moisturizing qualities, pumpkin puree also lends a beautiful, subtle golden hue to the batter, making your finished corn cake as visually appealing as it is delicious. This addition elevates the texture to a new level, ensuring every bite is moist and delightful.

Is This Pumpkin Cornbread Gluten-Free? Absolutely!

Yes, this sweet pumpkin cornbread recipe is entirely gluten-free! Given the gluten and wheat allergies in our household, crafting safe and delicious alternatives is paramount. You’ll notice that the recipe specifically calls for gluten-free flour. If you **DO NOT** have a need for gluten-free baking, you can simply substitute with regular all-purpose flour in the same quantity. However, for those navigating gluten restrictions, choosing the right gluten-free flour blend is key.

I personally recommend and prefer using the Walmart gluten-free flour blend because its composition is very similar to my own homemade gluten-free flour blend. It’s generally quite affordable for a gluten-free option, and a big bonus is that it already contains xanthan gum, which is essential for providing structure and elasticity in gluten-free baking, preventing a crumbly texture. Furthermore, it’s dairy-free, aligning perfectly with other common allergy needs. I have exclusively tested this specific recipe with this flour blend to guarantee optimal results. If you wish to experiment with another 1:1 gluten-free baking blend, please feel free to do so, and I encourage you to share your feedback in the comments below! However, I strongly advise against using single-ingredient flours like coconut flour, cassava flour, or various nut flours, as these have very different absorption rates and structural properties and will not yield the desired light, cake-like texture for this pumpkin corn cake.

Choosing Your Dairy-Free Milk Substitute for This Cornbread

Just as with the flour, if dairy is not a dietary concern for you, feel free to use regular cow’s milk in this recipe. However, if you **DO** need this to be dairy-free, selecting the right milk substitute is important for both flavor and texture. My top recommendation for baking, especially in recipes where you want a neutral taste, is rice milk. Unlike some nut milks, which can sometimes impart an aftertaste or subtle flavor that might clash with your cornbread, rice milk offers a clean, mild profile that allows the sweet corn and pumpkin flavors to shine. Given that this recipe also works well with rice flour in many GF blends, it’s usually a safe bet. If you have another type of plant-based milk in your fridge that you prefer, such as oat milk, almond milk (if tree nuts are not an issue), or soy milk, you can certainly try it. While I anticipate it will bake up successfully, the flavor might vary slightly depending on the milk’s inherent taste. Don’t hesitate to share your experiences with other milk substitutes in the comments section!

Selecting a Dairy-Free Butter for Your Pumpkin Corn Cake

For this delightful pumpkin corn cake, achieving that rich, buttery flavor and tender crumb is essential. My personal go-to butter substitute for baking is the Earth Balance Buttery Sticks. They perform exceptionally well in baking, mimicking the texture and flavor of traditional butter closely. It’s also worth noting that Earth Balance offers soy-free versions, which is a fantastic option for those with soy allergies. While coconut oil can often be used as a butter replacement in many recipes, in this particular instance, you truly want to capture that distinct buttery taste that elevates a “corn cake.” Experimentation with other butter substitutes is always encouraged. I’ve heard wonderful things about various nut-based butters available on the market, but unfortunately, due to our severe tree nut allergies, we haven’t been able to test them. If you’re curious about other allergy-friendly pantry staples I rely on, be sure to visit my Amazon store, where I’ve curated all my favorites for easy access.

Is This Pumpkin Corn Cake Recipe Vegan? Yes, It Is!

Absolutely! This recipe is crafted to be completely vegan-friendly, making it suitable for a plant-based diet, as well as those with milk and egg allergies. The brilliant thing about this recipe is how seamlessly pumpkin puree steps in to replace regular eggs. Pumpkin naturally provides excellent binding properties and a significant amount of moisture, effectively performing the role of eggs in many baked goods – a truly handy substitution! Paired with the dairy-free butter substitute, this means our delicious corn cake is free from all animal products, including dairy, eggs, and other animal-derived ingredients, making it safe and enjoyable for vegans and those with multiple food allergies. In fact, due to my son’s milk and egg allergies, all of my baking recipes are developed to be vegan, so I invite you to explore my extensive collection of vegan baking recipes. Just a friendly reminder: if you’re serving this to vegans, be sure to skip the traditional honey topping and opt for delicious alternatives like fruit jam, pure maple syrup, or simply enjoy it plain – it’s divine either way!

Storing Your Moist Pumpkin Cornbread

Given how incredibly moist this sweet pumpkin cornbread is (it truly lives up to its “corn cake” moniker!), proper storage is key to maintaining its perfect texture. I’ve discovered that if you cover it too tightly in an airtight container, the abundant moisture can actually cause it to become *too* moist, resulting in a somewhat sticky texture. To prevent this, I prefer a simpler method: loosely covering it with a clean kitchen towel. This allows for just enough airflow to prevent excessive moisture build-up while still keeping it fresh and soft. However, feel free to store it in a way that best suits your preferences and climate. If you plan to keep it for more than a couple of days, refrigeration in a loosely covered container or individual freezing portions for longer storage are also great options to maintain freshness.

Choosing the Right Pan Size for Your Dairy-Free Cornbread

The pan size you choose can significantly impact the final texture and thickness of your sweet pumpkin cornbread. My absolute favorite way to bake this recipe is in a 7×11-inch (2 quart) Pyrex baking dish. This size consistently yields a cornbread with the ideal thickness – perfectly moist and tender in the center with just the right amount of golden crust. You might notice in some of my pictures that the cornbread appears a bit thinner. This is because I occasionally opt for my 13×9-inch (3 quart) pan for aesthetic reasons, as it’s a lovely white ceramic dish rather than a clear glass Pyrex. If you decide to use a larger, thinner pan, such as a 13×9, you’ll need to adjust the baking time. It will bake faster, so I recommend reducing the initial baking time by about 10 minutes and then checking for doneness frequently. You’re looking for edges that are a light golden brown and a center that springs back when gently pressed, or a toothpick inserted comes out clean. Achieving that perfect bake means a tender, cake-like interior every time.

What Pairs Perfectly with Sweet Pumpkin Cornbread?

Sweet pumpkin cornbread is an incredibly versatile side dish that complements an astonishing array of meals. Its sweet and savory balance makes it a standout addition to almost any plate. This delightful cornbread truly shines when served alongside:

• Hearty gluten-free soups: The sweetness of the cornbread beautifully contrasts with the savory depth of stews and chili, creating a comforting and satisfying meal. Explore my extensive category of allergy-friendly soups for perfect pairings!
• Flavorful instant pot pulled BBQ chicken: The tender, slightly sweet cornbread is an ideal companion for the smoky, tangy flavors of BBQ, soaking up all the delicious juices.
• As a star component of your allergy-friendly Thanksgiving spread: Forget traditional rolls; this pumpkin cornbread adds a unique, festive touch and delightful texture to any holiday meal, accommodating various dietary needs effortlessly.

Explore More Gluten-Free Pumpkin Recipes

I am a dedicated pumpkin enthusiast, enjoying its comforting flavors all year long, not just in the fall! To give you an idea of how much I adore it, my own mother requested my famous pumpkin muffins instead of a traditional birthday cake this year – yes, they are *that* good! If you share my passion for pumpkin, you’ll love these other beloved gluten-free pumpkin recipes from my kitchen:

• Gluten-Free Pumpkin Mousse Pie: An absolute must-make for Thanksgiving, this light and creamy pie is a showstopper.
• Gluten-Free Pumpkin Muffins: My mother’s favorite, these are moist, spiced, and perfect for breakfast or a snack.
• Gluten-Free Pumpkin Chocolate Chip Cookies: A delightful twist on a classic, combining the best of pumpkin and chocolate.
• Pumpkin Quinoa Porridge: A warm and nutritious breakfast option for colder mornings.
• Pumpkin Scones with Spiced Glaze: Elegant and flavorful, perfect for an afternoon tea or brunch.
• (For those seeking a less sweet cornbread, I also have this fan-favorite recipe that requires zero flour mixes: The Best Top 8 Free Cornbread)

Watch How to Make This Pumpkin Cornbread! (Video Guide)

Absolutely! I’ve created a quick and helpful video to guide you through the process of making this incredibly moist and sweet pumpkin cornbread. I prefer using TikTok for these demonstrations because the short, concise format makes it easy to grasp the steps without any unnecessary fuss. My hope is that by watching this brief overview, you’ll feel completely confident and ready to bake your very own batch of this delicious, allergy-friendly pumpkin cornbread!

@allergyawesomenessA ##pumpkin ##cornbread recipe that’s ##glutenfree & ##vegan! ##glutenfreevegan ##fallflavors ##sidedishrecipe♬ original sound – Megan Lavin

 

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

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

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

Melt the butter substitute.

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

Stir until combined.

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

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

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

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