Traditional corn bread gets all dressed up for autumn with the addition of pumpkin and spice. Wouldn’t this Gluten Free Pumpkin Corn Bread be a wonderful addition to your Thanksgiving breadbasket? Not only have I made it gluten free, but it is also lower in fat, sugar and sodium so that most folks will be able to enjoy a small, diet friendly square with their meal.
16 Servings
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Ingredients:
- 130g. (1 cup) gluten free all-purpose flour
- 3/4 cup gluten free cornmeal
- 1/2 tsp. xanthan gum
- 1 tbsp. ground chia seed or flax seed, (see notes)
- 2 tbsp. Truvia (or 1/4 cup regular sugar)
- 1 tbsp. lower sodium baking powder (or 1 tbsp. regular baking powder)
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1 large egg
- 1 cup 1% milk
- 1/2 tsp. cider vinegar
- 1/3 cup pumpkin puree
- 1/3 cup light sour cream
Preparation:
Whisk together the dry ingredients, flour through ginger. In a separate bowl, whisk together the wet ingredients, egg through sour cream. Combine the wet and dry ingredients, stirring together just until moistened.
Line an 8″ x 8″ baking dish with parchment and scrape the batter into the pan, smoothing it with a spatula. Bake for 30 minutes at 350º.
Lift the bread out of the pan and carefully remove the parchment. Let it cool slightly before slicing.
Cut into 16 squares and serve warm or at room temperature. Store at room temperature for up to 2 days (it won’t last that long!).
Notes ♪ I use a coffee grinder to grind flax and chia seeds into a meal for baking. Typically, 1 tbsp. of seed does not equal 1 tbsp. of meal. For recipes, measure 1 tbsp. of meal after grinding.
Notes ♫ Did you know that both baking powder and baking soda contain sodium? I reduced the sodium in this recipe by using a lower sodium baking powder. I have been using it with great success in my bread recipes. Check it out!
Notes ♪♫ Nutritional values are approximate and based on 16 servings. May vary depending on ingredient brands used or changes to serving size.
