Recipes | Breads, Muffins & Biscuits

Low FODMAP Pumpkin Cornbread

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Cornbread Featuring Pumpkin Purée

Rich and silky canned pumpkin purée can enliven so many baked goods – biscuits, cakes, muffins, mousses, you name it. Here we use it in our quick and easy recipe for Low FODMAP Pumpkin Cornbread. Read more about canned pumpkin in our Explore an Ingredient article.

pumpkin cornbreadWe particularly like it with cornbread, as the result balances perfectly between sweet and savory. A nice, warm hunk of this orange-hued pumpkin cornbread goes as well with a bowl of beef chili as it does slathered with butter for breakfast.

You can also try it alongside a plate of huevos rancheros, or with some peanut butter or orange marmalade; we think you will find this recipe quite versatile.

low FODMAP pumpkin cornbread overheadWhile there is sugar in the recipe, we leave the flavors pretty basic (no spices), to allow the great texture and flavor of the cornmeal to shine through along with the pumpkin.

pumpkin cornbread closeup

Below you can see a small offset spatula in use as it smooths the batter in the pan.

smoothing pumpkin cornbread in pan

More Ideas

We like cornbread for breakfast, as a snack and as a side. We think it goes fantastically with our Tempeh Lentil Chili and Turkey Chili, too. And how about alongside our hearty vegetable, bean and pasta soup?

4 from 6 votes

Pumpkin Cornbread

Our low FODMAP Pumpkin Cornbread takes advantage of one our favorite convenience products - canned pumpkin!

Makes: 16 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Dédé Wilson

Ingredients:

  • 1 cup (145 g) gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Baking Flour
  • 1 cup (138 g) fine textured stone-ground cornmeal
  • ½ cup (99 g) sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (269 g) canned pumpkin purée, such as Libby’s
  • ¼ cup vegetable oil such as canola or even a light olive oil
  • 2 large eggs at room temperature

Preparation:

  1. Position rack in center of oven. Preheat oven to 400°F/200°C. Coat an 8-inch (20 cm) square pan with nonstick spray; set aside.
  2. Whisk together all of the dry ingredients in a large bowl. Make a well in the center; set aside.
  3. Whisk together the pumpkin, oil and eggs in a small bowl until combined, then pour into the well of the dry mixture. Whisk together until just combined and scrape into prepared pan.
  4. Bake for about 20 to 25 minutes or until a toothpick just tests clean. Cool on rack. Can be served warm or at room temperature. Store at room temperature for up to 3 days wrapped well with plastic wrap.

Notes:

Tips

  • On lazy days, we have placed all the dry ingredients in the bowl of our stand mixer, dumped all the wet on top and mixed all the ingredients together at once with the flat paddle. Just stop the mixer when there are a few streaks of dry mix left. Remove the bowl from the stand mixer, use a large rubber spatula to fold the mixture once or twice and scrape it right into your pan. It works. Go for it.
Course: bread, Side Dish, Snack
Cuisine: American

Nutrition

Calories: 145kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Sodium: 219mg | Fiber: 2g | Sugar: 8g | Calcium: 9mg | Iron: 0.5mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.