Recipe: Gluten-Free Pumpkin Cornbread

Want a fun twist on cornbread this holiday season? This recipe is just for you!

Not only does cornbread make a simple substitute for rolls at your holiday table, but the pumpkin in this recipe will help tie in the fall theme.

Pumpkin Cornbread**

Ingredients:

• 1 cup Jules gluten-free Flour
• 1 tsp xanthan gum
• 1 Tbs baking powder
• 1 tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cup cornmeal (I used Bob’s Red Mill Stone Ground GF Cornmeal)
• 2 large eggs
• 1 cup pumpkin puree
• 2/3 cup brown sugar
• ¼ cup canola oil
• 1 Tbs molasses

Directions:

1. Preheat oven to 400 degrees & grease a 10-inch pie pan or 9-inch square pan.
2. Mix all dry ingredients (except brown sugar) in a large bowl.
3. In another bowl, beat the eggs lightly. Then mix in the pumpkin, brown sugar, oil & molasses.
4. Make a well in the dry ingredient mix and then add the wet ingredients. Stir to mix, being careful to not over-mix.
5. Pour into the pan and bake for 30 minutes or until the bread is nicely browned and a toothpick comes out mostly clean.
6. Cool slightly & enjoy!

I found this freezes well – it tastes just as good when you defrost & eat slightly warmed in the microwave or toasted in the toaster oven.

**The original recipe comes from Laura at Real Mom Kitchen and was modified to be gluten-free by me.