Pumpkin Cranberry Cornbread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
The perfect fall dinner bread - cranberries, pumpkin, cornbread.
  • 1 cup cornmeal
  • 1 cup all-purpose gluten-free flour blend
  • ⅔ cup granulated sugar
  • 1 teaspoon salt
  • 3½ teaspoon baking powder
  • ¼ cup pureed pumpkin
  • 1 cup plain unsweetened almond milk
  • 1 teaspoon apple cider vinegar or lemon juice
  • ½ teaspoon baking soda
  • ⅓ cup grapeseed oil
  • 1 cup whole fresh cranberries
  1. Preheat oven to 400°F.
  2. Grease an 8x8 baking pan with oil.
  3. Combine cornmeal, gluten-free flour, sugar, salt, and baking powder in a large mixing bowl. Toss in whole fresh cranberries.
  4. Add vinegar to the almond milk. Let sit for 5 minutes. Add baking soda to the soured milk.
  5. In a smaller bowl whisk pureed pumpkin with grapeseed oil. Add milk/soda mixture and whisk.
  6. Add wet ingredients to dry ingredients, stirring to combine.
  7. Pour batter into prepared pan. Bake in preheated oven for 25 minutes until golden brown and when tested, a pick comes out clean.
  8. Let cool at least 15 minutes before cutting and serving.
Recipe by These Things I Love at http://thesethingsilove.com/2012/10/pumpkin-cranberry-cornbread/