Pumpkin Cornbread


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.
  • 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)
  1. Preheat your over to 325ºF and grease an 8 x 11″ pan.
  2. In a large bowl, mix the eggs, pumpkin, dairy-free sour cream and milk alternative.
  3. Sift together the flour, baking powder, salt, sugar, and spices.
  4. Add the dry ingredients to the liquids and mix just until combined, a few lumps are okay.
  5. Stir in the cornmeal.
  6. Melt the margarine and stir it in.
  7. Pour it into your prepared baking dish and smooth it out.
  8. Bake for about 50 minutes or until a toothpick inserted in the center of the bread comes out clean.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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