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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Gluten-Free Pumpkin Cornbread

November 15th, 2014 · 2 Comments · Allergies, Breakfast, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Kosher, Low-Calorie, New York City, North Fork, Preserves, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Vegetarian, Winter Recipes

With less than two weeks to Thanksgiving, the anticipation of the holiday overwhelms me with both happiness and a bit of angst. Who’s coming? Who’s vegetarian, who’s gluten-free, and what can I make to please every palate?

pumpkin cornbread


Quickbreads are great crowd pleasers. My two favorite varieties are pumpkin bread and corn bread, and this recipe unites the best of both worlds. It also gives me the opportunity to use all the pumpkins I have adorning my windows, mantles, and tables–including the seeds, which make a great snack or pumpkin oil for baking and salads.

This pumpkin cornbread is a wonderful accompaniment to a soup or salad course, as well as for the bread basket during dinner. It is also great toasted for breakfast year round with a shear of salted butter–a simple, homemade way to start your day makes it easy to remember that every morning is a time to give thanks.

1 cup drained pumpkin purée
1 cup low-fat milk
2 tablespoons of pumpkin oil
1 tablespoon of Maple Syrup
2 eggs
1 ½ cups stone ground yellow cornmeal
½ cup Redmill gluten-free flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 tablespoon unsalted butter
2 tablespoons of lightly toasted pumpkin seeds

Heat the oven to 400 degrees, then butter the bread pan and sprinkle with flour, shaking off the excess. Whisk together the pumpkin purée, milk, pumpkin oil, maple syrup, and eggs. Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir.

Pour the batter into the bread pan and sprinkle the top with the pumpkin seeds before placing in the oven. Bake for 35 to 40 minutes, or until a tester comes out clean. Remove from the oven and allow to cool in the pan for at least 20 minutes before serving.

Slice, serve, and give thanks!

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2 responses so far ↓

  • 1 Margot // Nov 12, 2015 at 12:24 pm

    HelloDeborah! My husband Chris and I are coming out to stay at the Greenporter on Thanksgiving. We enjoy visiting so much we have decided to move next spring as soon as we can get our house sold! One thing that concerns me, is the big grocery stores in Winter. When the farm stands aren’t open, the produce is pretty dismal. What do you do when there is no local produce in season?

    (We’re booked under Erlenwein)

  • 2 seasonedfork // Dec 22, 2015 at 5:58 pm

    Look forward to having you in the neighborhood. I sent you some suggestions via email. Best regards.

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