Gluten Free Pumpkin Cornbread

READY IN: 1hr 35mins
YIELD: 1 loaf




  • Preheat your oven to 185C/350°F.
  • Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well.
  • In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth.
  • Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined.
  • Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved.
  • Pour into a well greased or lined square loaf tin, and bake for about an hour and a half, or until a skewer comes out clean.
  • After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes.
  • Then pop it out onto a rack, and allow to cool further.