Vegan, Gluten Free Pumpkin Skillet Cornbread
October 1, 2015

Vegan, Gluten Free Pumpkin Skillet Cornbread | The Full Helping

Like many food bloggers, I spend most of August diligently waiting for the moment when it will be seasonally appropriate to start putting pumpkin in anything and everything. Today, the first day of October, feels more than timely. Let orange-hued baking commence with this vegan, gluten free pumpkin skillet cornbread!

This is the perfect side dish for chili, soup, or stew. While you won’t exactly taste pumpkin in the bread, you will see a lovely, golden hue when the skillet comes out of the oven, and you may catch the very slight hint of cinnamon that I added to the recipe. It’s enough to make it taste like fall, but not enough for the cornbread to taste like a traditional pumpkin or apple loaf.

Vegan, Gluten Free Pumpkin Skillet Cornbread | The Full Helping

Using pumpkin also means that the recipe stays nice and moist without the addition of too much oil. I think the texture is perfect–the right amount of crumbly, the right amount of moisture. I use finely ground cornmeal or corn flour for cornbreads, which gives them a light texture, but if you want something more rustic and dense, medium grind cornmeal should work nicely, too.

Vegan, Gluten Free Pumpkin Skillet Cornbread (gluten free, soy free)

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 10 slices

Ingredients

Dry ingredients:

  • 1 3/4 cup finely ground cornmeal or corn flour
  • 1 1/2 cups gluten free all purpose flour (or regular, all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt

Wet ingredients:

  • 1 teaspoon apple cider vinegar
  • 2 cups almond milk or another non-dairy milk of choice
  • 1/3 cup maple syrup
  • 1/4 cup grapeseed or melted coconut oil
  • 1 cup unsweetened pumpkin puree

Instructions

  • Preheat your oven to 350F. Lightly oil a 12-inch, cast iron skillet and dust it with cornmeal. If you don't have a cast iron skillet, you can use a 10" square baking pan instead.
  • Whisk the dry ingredients together in a large mixing bowl.
  • Pour the almond milk into a medium sized mixing bowl and add the vinegar. Whisk vigorously, until the milk is frothy. Add the maple syrup, oil, and pumpkin puree. Fold the wet ingredients into the dry ingredients, until everything is well mixed, but don't over-stir (a few clumps are fine).
  • Pour the batter into the skillet. Place the skillet in the oven and bake for 25-30 minutes, or until the cornbread has set and a toothpick inserted into the center of the skillet comes out clean (if you use a square baking pan, the cooking time may be a bit longer). Cut into 10 wedges, and serve. Leftover bread will keep in a sealed bag or container in the fridge for up to four days, and it can be frozen for up to a month.

As luck would have it, I also had some roasted apple butter on hand (I used this recipe, replaced the butter with Earth Balance, and added some blackstrap molasses in place of sugar–hence the deep dark color!). What a perfectly autumnal pairing.

Vegan, Gluten Free Pumpkin Skillet Cornbread | The Full Helping

Yum. This is a perfect snack, a delightful light breakfast, or the ideal side for soup, stew, curries, baked beans, or chili. It’s going to be a regular in my home all through the fall and winter, and I hope it might end up on your table soon, too.

If you make it, I’d love to hear what you think. In the meantime, I’ll see you this weekend for weekend reading, and then for menu plan Monday after that! Enjoy the end of your week.

xo

This moist, hearty pumpkin skillet cornbread is the perfect side dish for holidays--or anytime! Vegan, gluten free, and easy to make. | The Full Helping

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    33 Comments
  1. I had friends over today and made this to accompany a veggie chili. People couldn’t stop raving about the cornbread! Such a winner 🙂 Thank you!!

    P.S. I recently found out I have a gluten intolerance, so I’m definitely keeping this one in my recipe arsenal 🙂

  2. 5 stars
    Just made this and its delicious! My husband and I love cornbread, but had not had any success finding a vegan one we loved. This changed that! I used whole wheat pastry flour in place of gluten-free because that is what I keep at home and it worked out great. Thanks for the recipe!

  3. Hi Gena,

    Thank you so much for the recipe!

    The only substitution I made was to use barley flour in place of gluten free flour blend.

    I also didn’t have an oven safe skillet so I used a loaf pan instead. I baked it for 1 hour. The loaf rose so high! I think would get 12-14 slices for the whole loaf.

    Next time, I would add more cinnamon because the flavor was very faint. but the texture was very light.

    Thank you!

      • Thanks, Gena!

        My family had some of the corn bread today and we all agreed it was more amazing today!! Its like all the flavors melded together and you could really taste the pumpkin and corn with the hint of cinnamon.

        Everyone loved it either plain or with a pat of vegan butter and mulberry jam.

        Thank you!

  4. I made this recipe last night and it turned out so well! I used sweet potato puree in stead of pumpkin and used all-purpose wheat flour and a bit of oat flour in stead of gf flour. Also, I ran out of maple syrup after a few tablespoons, so I added a couple tablespoons of cane sugar and applesauce. I was so pleased that even with all my substitutions, the bread turned out really well! Thanks for a great recipe, Gena!

  5. This looks so delicious! Your recipes have been so amazing lately 😀 I know my whole family will love this one!

  6. I have to tell you this was AMAZING. I made it tonight in advance of tomorrow’s sweet potato turkey chili and am embarrassed about how much I ate when it was hot out the oven. So so yummy. Can’t wait to eat it with dinner tomorrow!

    • Hooray! So glad that it turned out so well. My boyfriend and I polished it off ridiculously fast, so there’s nothing to be embarrassed of 😉

  7. looks good!

    Side note: when I view your blog on my iPad I can’t pin your recipes- there’s no Pinterest button for them ( I do see buttons for sharing on Twitter, Facebook, etc) Just FYI sometimes I lose track of your recipes I would have pinned/made because of this

    • Aw, thanks for the head’s up, Amy. I appreciate it. From what I understand, there is no button to pin images on smartphones, but I didn’t realize that for iPad. I’ll investigate and see what I can do!

  8. I made a version of this tonight to go with a pot of veg chili. It was scrumptious! Here are the modifications I made. Swapped gluten free flour for white whole wheat. Subbed applesauce for oil. Reduced maple syrup to 1/4 cup. Added a couple tablespoons tahini. (I find it helps the texture of oil-free baked goods.)

    And, my iron skillet was a 10 inch so it took 40 minutes to bake. I also oiled the skillet and preheated it in the oven while I made the batter. That’s the southern way!

  9. Gah! I love pumpkin cornbread but haven’t had it since going gluten-free. Can’t wait to try this version. Hope you are well, Gena!

  10. Thanks so much for this! My former favorite pumpkin cornbread recipe no longer works for me because of several of the ingredients, so I’ve been looking for a new one. I’ll definitely give this a try! By the way, I made the soba noodle salad last night, substituting rice noodles (I have celiac), and it was delicious!

    • Hi Beth! I’m delighted to hear that you had success with the soba salad, and even more so that this cornbread recipe will work for your health needs. I hope it’s a success!

  11. Awesome. Sent to my baker friend to make. Thank you for sharing this wonderful treat. Love that it’s Gluten Free.

  12. This looks fabulous Gena! I will definitely try a version of this during the season–and probably end up making it more than once. We always like a cornbread as part of our Thanksgiving line up–this might be just the ticket. My daughter-in-law has a LOT of beautiful winter squash ripening in her garden here in Portland and I’m betting some of that cooked up would be good in place of the pumpkin. I just love this sentence, too: “Let orange-hued baking and beta-carotene in everything commence!”–INDEED. 🙂 xo

  13. OMG! This is my dream recipe! Two things I love so much cornbread and pumpkin:) I’m going to make it this weekend! Now the question is what to pair it with… I’ve been craving pho but something tells me that’s not the best fit LOL. Thanks for sharing this master piece!