Special Diet Notes: Pumpkin Cornbread
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
Pumpkin Cornbread
Prep time
Cook time
Total time
This recipe is slightly adapted from a recipe by Debra Mitchell, executive pastry chef at Treasure Island in Las Vegas and co-author of The Diabetes Holiday Cookbook.
Author: Debra Mitchell
Ingredients
- 5 large eggs
- 1-3/4 cups pumpkin puree
- 1-1/4 cups dairy-free sour cream (such as Follow Your Heart)
- ½ cup milk alternative (unsweetened soy or rice milk work well)
- 1-3/4 cup all purpose (plain) or whole wheat pastry flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1-1/4 cups cornmeal
- ½ cup dairy-free margarine (such as Earth Balance)
Instructions
- Preheat your over to 325ºF and grease an 8 x 11″ pan.
- In a large bowl, mix the eggs, pumpkin, dairy-free sour cream and milk alternative.
- Sift together the flour, baking powder, salt, sugar, and spices.
- Add the dry ingredients to the liquids and mix just until combined, a few lumps are okay.
- Stir in the cornmeal.
- Melt the margarine and stir it in.
- Pour it into your prepared baking dish and smooth it out.
- Bake for about 50 minutes or until a toothpick inserted in the center of the bread comes out clean.
