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Pumpkin Cornbread

While basic cornbread is always a fun Thanksgiving staple to play with by adding savory and spicy mix-in’s such as cheese and chilies, I thought what about trying a sweet version? And as one can never have too many pumpkin recipes (and also because I just happened to have a leftover cup of pumpkin puree that needed a “home”), a brand new star for my Thanksgiving table was born. Naturally I included my healthier tweaks, making this delicious new cornbread gluten, refined sugar and dairy-free.

Recipe inspired by: Pumpkin Cornbread from Sweet Pea’s Kitchen

Yield: 9 to 12 pieces
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • Olive oil spray

Dry Ingredients

  • 1 cup almond meal/flour
  • 1 cup cornmeal
  • 1/2 cup coconut palm sugar for more info including alternatives, see MPM Mini-Bites
  • 1 tablespoon baking powder
  • 1 to 1 1/4 teaspoons Pumpkin Pie Spice Mix or store-bought
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1 cup unsweetened pumpkin puree not pumpkin pie mix
  • 1 tablespoon molasses
  • 2 tablespoons unsweetened applesauce
  • 2 tablespoons almond oil or olive oil
  • Cinnamon for sprinkling

Instructions

  • Preheat oven to 400 degrees F. Lightly coat an 8-inch square baking pan with olive oil spray. (can also use an 8-inch round cake pan)
  • In a medium bowl, whisk together all dry ingredients.
  • In another medium bowl, whisk eggs. Add remaining wet ingredients, combining well.
  • Add wet ingredients to dry ingredients, stirring just until mixed.
  • Scrape batter into prepared pan. Sprinkle with cinnamon.
  • Bake for about 20 minutes or until a toothpick inserted into center comes out clean. Cool for 15 minutes on a rack.
  • With a sharp knife, carefully loosen bread around edges; cut into desired sized pieces.

Notes

Make Ahead and Storage Tips: store bread tightly covered in the refrigerator for up to 1 week. Pieces may also be wrapped individually and frozen for up to 3 months for a readily available, portion-controlled treat.
Homemade Pumpkin Pie Spice Mix: You may be wondering, why take the time to create your own when it’s easier (and possibly cheaper if you don’t already have the spices) to just pick up one at the market. One word: taste. Trust me, I tried various commercial brands and the difference in flavor between my breads, cakes, muffins, etc. baked with my homemade combination of spices and those made with a store-bought mix was astounding. Try it yourself and prepare to be amazed!
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and have been experimenting with coconut palm sugar. Brands to look for are Nutiva and Wholesome Sweeteners. You can read more about coconut palm sugar here.
*If you prefer not to use coconut palm sugar, you can use an equal amount of brown sugar or experiment with alternative healthy sweeteners such as honey.
Almond Meal/Flour: is gluten-free and can be a smart choice for certain cakes, muffins and breads when you wish to avoid wheat. Look for brands such as Bob’s Red Mill in natural food stores such as Whole Foods as well as in some supermarkets.
Prefer Muffins? If desired, this recipe will also make 12 standard-sized muffins. Reduce the baking time to 10 to 12 minutes.