Gluten-Free Pumpkin Spice Pecan Cornbread

This cornbread is great for the holidays or any cold and wintry night. Serve this bread hot from the oven with a dab of butter.

Serves: 10Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 10


  • 1 cup yellow cornmeal
  • 1⁄2 cup brown rice flour
  • 1⁄2 cup cornstarch
  • 1 Tbsp. gluten-free baking powder
  • 1⁄2 tsp. salt
  • 1⁄8 cup packed light brown sugar
  • 1⁄2 tsp. ground cinnamon
  • 1⁄2 tsp. ground nutmeg
  • 1 cup coarsely chopped pecans
  • 2 large eggs
  • 1⁄3 cup safflower oil
  • 1 cup unsweetened canned coconut milk
  • 1 cup pumpkin purée
  • 5 Tbsp. honey, for serving


  • Preheat oven to 400°F.
  • Grease an 8-by-8-inch glass baking dish. Place baking dish in oven as it preheats.
  • In a mixing bowl, whisk together dry ingredients to blend. Add eggs, oil, milk, and pumpkin purée; stir until batter achieves a smooth consistency.
  • Carefully remove baking dish from oven and pour batter into dish.
  • Bake 20 to 25 minutes or until corn bread is golden brown on top and deep golden brown around the edges.
  • Cut into squares and serve, drizzling each serving with 1⁄2 tablespoon honey.