Gluten-Free Sweet Pumpkin Spice Cornbread

OH HEY LOOK – I cooked something! What a revelation, right? A food blogger that cooks? HA – I promise I’m working on some really great stuff for the coming months and excited to swing back into food season, and I thought I’d start off with this amazing little pumpkin cornbread recipe.

 

It all started because I wanted to grab a can of pumpkin to attempt these muffins in pumpkin form. So I put a can of pumpkin on my Walmart pick-up order and then promptly forgot. Ten minutes after placing said order I ran to Kroger to grab a few things we can’t get at Walmart, where I then found more pumpkin and bought that. So now my pantry is full of cans of pumpkin puree, I’m married to a man who doesn’t really like it, and I’m trying to figure out ways to sneak it into food for the boys because HELLO it’s a vegetable.

 

I’ll keep ya posted there 😉

 

I have had a couple emails over the past couple of weeks asking if we are gluten free, paleo, keto, etc. so I figured I’d take a second to explain. No, we are not necessarily any of those as a sole way of eating; however, most of the time we try to keep our carbs to a minimum knowing the way our bodies tend to react to them. We don’t have negative side effects necessarily, but we’ve noticed that once we start eating a lot of carbs we just crave them over anything else. We would rather have a handle on the things we eat, and cutting out cravings seemed like a good place to start. Therefore most of the recipes I look for or create for our meals are lower in carbs and higher in plant-based food, lean meats and healthy fats.

 

Just trying, you know? But I say all that and I had an egg McMuffin this morning…so take my “advice” with a grain of salt 😉

 

Y’all enjoy this amazing pumpkin cornbread, and welcome to fall!

GLUTEN-FREE SWEET PUMPKIN SPICE CORNBREAD

Makes one 9- x 5-inch loaf

Ingredients:

• 1 cup pure pumpkin puree
• 2 whole eggs
• 3/4 cup milk
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 cup cornmeal
• 1 cup almond flour
• 2 teaspoons baking powder
• 1-1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 375.
2. Lightly grease a 9- x 5-inch loaf pan. Set aside.
3. In a large bowl whisk together the pumpkin, eggs, milk, maple syrup and vanilla extract.
4. Gently stir in the remaining ingredients until completely incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake at 375 for 45-55 minutes, until a toothpick inserted comes out clean.
7. Let cool for at least 5 minutes, then enjoy warm or at room temperature!

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