Fall is my favorite time for baked comfort foods like this fluffy gluten free maple pumpkin cornbread. It is a mouthwatering homemade bread that can be served with a meal or as a dessert. It is perfectly suited for serving with your Thanksgiving meal or any family gathering!
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Why This Recipe Is Great:
- The combination of maple and pumpkin adds a delightful blend of sweet and earthy flavors to the traditional cornbread. It makes an incredible flavor experience.
- Maple pumpkin cornbread makes a great snack, side dish, or even a dessert, offering versatility in how you serve it.
- Pumpkin puree in the recipe contributes moisture and tenderness to the cornbread, resulting in a softer and more flavorful texture.
- You can use my easy, DIY Gluten Free Cornbread Mix to make this recipe.
The flavors in this recipe were inspired by a recipe I saw in the NYT food section. I changed most of the recipe, including making it gluten free. If you love baking, I have a lot of incredible gluten free bread recipes you can make.
Allergen Information:
This recipe is gluten-free, soy-free, and nut-free. See the Substitutions section below for dairy-free and egg-free options.
Ingredient Notes:
- My GF Cornbread Mix - Masa or corn flour, corn meal, tapioca starch, baking powder, xanthan gum, sugar, and salt.
- Egg - Size large.
- Pumpkin Puree - Use canned pumpkin and not pumpkin pie filling.
- Butter - Use unsalted or salted butter. I used unsalted, but everyone's tastes are different.
- Maple Syrup - Use real maple syrup. Grade A or Grade B.
- Pepitas - Use raw pepitas to sprinkle on top.
Substitutions:
- Make it dairy-free using plant-based butter.
- Make it egg-free using Just Egg or Bob's Red Mill Egg Replacer.
Tips For Sucess:
- Do not use an electric or stand mixer. They tend to overmix the batter.
- If you do not want this too sweet, reduce the amount of brown sugar by ¼ cup.
If you are looking for more traditional cornbread muffins, try these Old-Fashioned Gluten Free Cornbread Muffins.
Recipe Step-By-Step Directions:
Step 1: Add the dry ingredients to a large
Step 2: Add the wet ingredients to a smaller
Step 3: Pour the wet ingredients into the dry ingredients. Mix gently to not overmix the batter. This photo is what your batter will look like.
Step 4: Line an 8x8 baking pan with parchment paper. Add your pumpkin cornbread dough to the pan and spread it out.
Preheat the oven to 350º F now. This allows your batter to rest so the cornmeal softens a bit.
🔑 Sandi says: You can also bake this in an 8-inch cast iron skillet.
Step 5: Sprinkle the pepitas over the top of the cornbread. This is optional.
Step 6: Bake the bread for 25-30 minutes. The final baking time can vary depending on the pan size you use and the material the pan is made from. I find glass baking dishes often need a little more baking time than metal pans.
Recipe FAQ:
Store the cooled pumpkin cornbread in an airtight container in the refrigerator. You can also freeze this bread and store it in a large freezer-safe zip bag.
This cornbread will keep fresh for up to 4 days in the refrigerator. It will last up to 3 months in the freezer.
If you love the sweet flavor of corn, you may also love these Gluten Free Cornbread Biscuits or these Gluten Free Cornmeal Pancakes.
More Gluten Free Baking Recipes:
- Gluten Free Cornmeal Scones
- Easy Gluten Free Sourdough Bread
- Gluten Free Honey Rolls
- Homemade Gluten Free Oat Bread
📖 Recipe
Gluten Free Maple Pumpkin Cornbread
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Ingredients
- 1 cup corn flour or masa see notes
- ½ cup cornmeal
- ½ cup tapioca starch see notes
- ½ cup brown sugar
- 2 tablespons sugar
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder aluminum-free
- 1 teaspoon salt
- 1 cup pumpkin puree don't use pumpkin pie filling
- 1 large egg
- ½ cup unsalted butter melted
- ½ cup maple syrup
- ¼ cup pepitas for the topping, but optional
Instructions
- Add the dry ingredients to a large mixing bowl. This includes masa (or corn flour), cornmeal, tapioca starch, sugar, baking powder, binders like xanthan gum, and salt. Use a whisk to blend it.
- Add the wet ingredients to a smaller mixing bowl. This includes the egg, pumpkin, butter, and maple syrup. Whisk to mix.
- Pour the wet ingredients into the dry ingredients. Mix gently to not overmix the batter. This photo is what your batter will look like.
- Line an 8x8 baking pan with parchment paper. Add your pumpkin cornbread dough to the pan and spread it out.
- Preheat the oven to 350º F now. This allows your batter to rest so the cornmeal softens a bit.
- Sprinkle the pepitas over the top of the cornbread. This is optional.
- Bake the bread for 25-30 minutes. The final baking time can vary depending on the pan size you use and the material the pan is made from. I find glass baking dishes often need a little more baking time than metal pans.
Notes
- I tested this recipe as written and with potato starch. You can substitute the tapioca starch for potato starch if needed. I didn't test cornstarch.
- Be sure the corn flour/masa and cornmeal are gluten free. A few brands like Bob's Red Mill and Arrowhead Mills label their gluten free cornmeal.
- This recipe needs a binder like xanthan gum or guar gum. I haven't tested it yet, but 1 teaspoon of psyllium husk should also work.
- Store the cooled pumpkin cornbread in an airtight container in the refrigerator. You can also freeze this bread and store it in a large freezer-safe zip bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Fearless Dining
Simplifying the art of baking and cooking gluten-free recipes.
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