This Pumpkin Cornbread has a touch of pumpkin and maple syrup making it a delicious bread that is perfect for fall!
- 1 cup cornmeal
- 1 1/3 cup gluten free flour blend (I used Bob’s Red Mill Gluten Free 1:1)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup canned pumpkin puree
- 1 egg
- 1/4 cup maple syrup
- 1/2 cup unsweetened almond milk
- 2 Tbsp melted and cooled coconut oil
- Preheat the oven to 400 degrees fahrenheit. Spray an 8×8 inch glass baking dish with coconut oil cooking spray.
- In a large bowl, combine all of the dry ingredients (cornmeal, gluten free flour, baking powder, baking soda, and salt)
- In the bowl of a mixer, or a separate bowl, combine all the wet ingredients (pumpkin puree, egg, maple syrup, almond milk, coconut oil).
- Begin to add the dry to the wet ingredients in about 3 batches, mix until combined.
- Pour the batter into the prepared 8×8 baking dish.
- Bake at 400 degrees for 28-30 minutes, or until a toothpick inserted comes out clean.
- Allow to cool before cutting and serving.
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: bread, side dish, breakfast, low FODMAP, gluten free, dairy free
- Cuisine: American
- Serving Size: 1/12 of recipe
- Calories: 134
- Sugar: 4 g
- Sodium: 374 mg
- Fat: 3 g
- Carbohydrates: 24 g
- Protein: 3 g