Gluten-Free Pumpkin Cornbread
Somewhere between a cake and a bread, this slightly sweet cornbread is delightful served warm or at room temperature. I mixed in some dried cranberries, but any dried fruit would be good, or leave out the fruit all together.Makes 1 bread, about 15 servings
Ingredients
- 1 tablespoon white vinegar
- 1 cup less 1 tablespoon milk, low fat or whole or soy milk
- 1 cup canned pumpkin
- 2 eggs
- ¼ cup olive oil, plus more for the pan
- 3 tablespoons full flavor unsulphured molasses
- 1½ cups gluten-free cornmeal, preferably whole grain
- ½ cup gluten-free flour mix, I used Cup4Cup
- ¼ cup packed brown sugar
- 1 tablespoon baking powder
- ¾ teaspoon coarse kosher salt
- ½ teaspoon baking soda
- ¼- ½ teaspoon xanthan gum, see directions
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- Freshly ground black pepper
- ⅓ cup dried cranberries or chopped dried sour cherries, optional
Instructions
- Place a 7x11” glass baking dish in the oven and preheat to 400°F.
- Measure the vinegar into a glass measuring cup and add enough milk to measure 1 cup liquid. Stir and let stand a few minutes to thicken (you are making instant buttermilk, which gives the bread a tender crumb). In a medium bowl, combine the pumpkin, eggs, ¼ cup olive oil, and molasses and whisk to blend. Whisk in the milk mixture.
- Combine the cornmeal, flour mix, brown sugar, baking powder, salt, baking soda, xanthan gum (¼ teaspoon if using Cup4Cup, ½ teaspoon if using other flour mixes), ginger, allspice, and a generous amount of pepper in a small bowl and whisk to blend. Add the dry ingredients to the pumpkin mixture and mix until evenly combined. Stir in the dried cranberries.
- Remove the baking dish from the oven and brush with oil to coat. Add the batter and spread evenly. Using a hot pad, return the pan to the oven. Bake the bread until brown, springy to the touch, and a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in the pan on a rack at least 30 minutes. Serve warm or at room temperature.