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–+ servings
A slice of pumpkin cornbread on a plate with a pat of butter on top and a piece cut off.
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5 from 1 vote

Pumpkin Bread with Almond Flour

Lower in calories and packed with all the deliciousness, this gluten-free pumpkin cornbread is the perfect side or appetizer to serve this Thanksgiving, or team it up with a bowl of soup or chili. It’s super yum, easy to make and hits all the right spots!
Prep Time10 minutes
Cook Time40 minutes
Resting Time10 minutes
Total Time1 hour
Course: Bread, Dinner
Cuisine: American
Diet: Gluten Free, Low Calorie
Servings: 10 slices
Author: Megan Olson

Equipment

  • Cast Iron Skillet
  • Standing Mixer

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 375 F. Grease a cast iron skillet lightly with oil. Conversely, you can use an 8x8" baking pan for this.
  • In a standing mixer, or hand mixer, mix together the pumpkin puree, egg whites, milk, honey and vanilla extract for 2-3 minutes.
  • Add the remaining ingredients to the batter and fold them to combine. Do not over mix.
  • Pour the batter into the cast iron skillet (or you can also use a regular 8-inch by 8-inch baking dish) then smooth into an even layer with a spatula.
  • Bake at 375 F for 40-45 minutes, until a toothpick can be inserted in the center clean. If using a regular baking pan, you may need to cook longer.
  • Cool a 10 minutes in the skillet before slicing and serving warm. Serve with sliced chives and grass fed butter.
  • Store cornbread in the refrigerator up to 5 days.

Notes

  • I haven't tested other flours with this recipes, but I suspect Gluten Free Baking Flour, Gluten Free Oat Flour, regular oat flour or Whole Wheat Flour would work.
  • You may need to use whole eggs for those flours though as they are less dense than almond flour and require more fat to balance them.
  • Be sure to use pumpkin puree from a can not pumpkin pie filling. You can replace the pumpkin with unsweetened applesauce.
  • You can replace the egg whites, just note this does increase the calories. You would use 1 whole egg in place of the 2 egg whites.
  • Any milk can be used with this recipe.
 

Nutrition

Serving: 1slice | Calories: 166kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Sodium: 95mg | Potassium: 199mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3835IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg