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Pumpkin Cornbread

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

Course: bread, Side Dish, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 16 servings
Calories: 145 kcal
Author: Dédé Wilson


  • 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


  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.


  • 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.
Nutrition Facts
Pumpkin Cornbread
Amount Per Serving
Calories 145 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 219mg9%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 8g9%
Protein 3g6%
Calcium 9mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.