GLUTEN FREE PUMPKIN CORNBREAD
I modified my mother-in-law's beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and spices lifts the mix. My first go was a triumph, and I have not changed anything since. I like to serve this bread right out of the oven, and put almond butter or regular butter on it. This is when the texture is moist and springy, and most resembles regular wheat bread. For those gluten free desperates who will seize any opportunity to taste something resembling moist light bread - this is your moment! This cornbread is a fantastic snack; wonderful with a hearty soup; as a side accompaniment to a zesty salad; or as a sweet treat with a cup of herbal tea. It will keep for a few days in the fridge, but will get firmer and a little more dense like all gluten-free breads.
Provided by The Blender Girl
Categories Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Preheat your oven to 185C/350°F.
- Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well.
- In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth.
- Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined.
- Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved.
- Pour into a well greased or lined square loaf tin, and bake for about an hour and a half, or until a skewer comes out clean.
- After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes.
- Then pop it out onto a rack, and allow to cool further.
Nutrition Facts : Calories 2655.7, Fat 122.7, SaturatedFat 66.2, Cholesterol 878.5, Sodium 4654.4, Carbohydrate 338.6, Fiber 36, Sugar 21.9, Protein 62.1
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Tammy Davis
[email protected]Thank you for sharing this amazing recipe!
Ateeiq Khand
[email protected]I can't wait to try this recipe with different variations, such as adding chopped walnuts or cranberries.
Kiana Nickie (Thomas North)
[email protected]This cornbread is perfect for breakfast, lunch, or dinner.
Muzaffar.qureshi G
[email protected]I'm so glad I found this recipe. It's a game-changer for gluten-free baking.
Gata Shahi
[email protected]This cornbread is a delicious and healthy alternative to traditional cornbread.
Sadeesha fernando
[email protected]I love the crispy edges of this cornbread.
Tanha Begum
[email protected]I've made this recipe several times and it always turns out perfect.
Shaheen Taj
[email protected]This is the best gluten-free cornbread I've ever had.
KOFI JOHN
[email protected]I'm not usually a fan of cornbread, but this recipe changed my mind.
RAYHAN BD GAMER YT
[email protected]This cornbread is perfect for fall gatherings.
Siboniso Shelembe
[email protected]I love the addition of pumpkin puree to this cornbread. It gives it a lovely moist texture and a touch of sweetness.
Johnathan Groenewald
[email protected]I made this cornbread for a potluck and it was a hit!
BlueEnder CRO
[email protected]I'm always looking for new gluten-free recipes, and this one is definitely a keeper.
Onome Spencer
[email protected]This cornbread is a great way to use up leftover pumpkin puree.
Zeeshan Asif
[email protected]I was so excited to try this recipe, but unfortunately it didn't turn out well for me. The texture was dry and crumbly.
Will Lima
[email protected]My family loved this cornbread. Even my picky kids ate it up!
juiceb0xmemes
[email protected]The texture is moist and fluffy, with a perfect crumb.
emmanuel muoghalu
[email protected]I've tried many gluten-free cornbread recipes, but this one is by far the best.
Karungi Rosset
[email protected]This pumpkin cornbread is a delightful blend of warm, autumnal flavors.