Take your cornbread to the next level with a healthy twist of adding pumpkin and buckwheat flour! This Buckwheat Pumpkin Cornbread recipe is comfort food to warm every gluten-free and vegan soul without sacrificing taste!
***This post has been updated in August 2016. Original writing stands***
I have gotten some great food products from my recent Vitacost haul! I always feel like receiving a Vitacost shipment at the door is like a surprise Christmas! They just have so many fantastic deals, prices, and tons of products that I can’t find anywhere else. Here is a peek at the goods!
I got some of my staples like Erewhon’s Salt-Free Brown Rice Crisps, MaraNatha’s Sunflower Seed Butter, Shiloh Farm’s Kasha, and Raw Unsalted Cashews. I also got some flours for the bread I wanted to make (see the recipe below!), which includes Bob’s Red Mill Yellow Cornmeal and Arrowhead Mills Buckwheat Flour. Of course some nut butters: Barney Butter Vanilla Espresso and MaraNatha Sunflower Butter. I also picked up some sample protein powders at my local health food store, but I wanted to share those too! Amazing Grass Cafe Mocha Amazing Meal (which was amazing) and Nutivia’s Hemp Protein, which was lovely as well. It blended so well, no taste at all.
Now on to this fabulous Buckwheat Pumpkin Cornbread I have to share! This may be the definition of the perfect Fall quick bread!
Everyone needs a good cornbread during the Fall and holiday season. I always opt for sweet cornbreads and feel like they make the perfect “bread basket” side dish to a family dinner. Although, combining this cornbread with buckwheat and our seasonal pumpkin, makes this a fabulous breakfast, snack, tea-time treat, or the classic dinner side! It would also make a fantastic homemade gift to give or bring to any upcoming holiday parties you may be attending! Everyone loves edible gifts, am I right?
Surprisingly, the intense flavor of buckwheat with the iconic taste of cornmeal goes so well together. The bread is nicely evened out by the pumpkin which keeps it nice and moist, but still with a great hearty texture. This is one of those breads that smells amazing while baking in the oven. It’s only spiced with cinnamon, but that does the job! It’s a “Hello, Fall!” bread through and through!
Buckwheat Pumpkin Cornbread
- 1 Cup Buckwheat Flour
- 1 Cup Yellow Stoneground Cornmeal
- 2 Tsp Baking Powder
- ¼ Cup Erythritol
- 1 Tsp Cinnamon
- ½ Cup Pure Pumpkin Puree
- 1 Cup Lite Culinary Coconut Milk
- Preheat the oven to 375°F and grease an 8x4 loaf pan with coconut oil.
- In a large mixing bowl combine all the dry ingredients and whisk thoroughly together.
- Add the rest of the wet ingredients into the dry, mixing it all together.
- Pour the dough into the loaf pan and pop it in the oven for 30 minutes.
- Let cool completely before removing the bread from the pan.
- Stores well in an
air tight container for about 3-5 days.
This buckwheat pumpkin cornbread goes deliciously well warmed and with that vanilla espresso almond butter I mentioned above or a light drizzle of honey! I’m thinking I may have an obsession with cornbread and pumpkin, what do you think?
So tell me:
+ Favorite type of quick bread? Cornbread is a quick bread (any bread without yeast (rising time) is a quick bread!
+ What do you top your cornbread with?
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What a fun recipe to try! I am intrigued! and now must give it a go! Stopping by from Country Fair Blog Party!
Jan recently posted…Vegetables to Buy Frozen vs. Fresh
This healthy and delectable Buckwheat Pumpkin Cornbread will go great with my favorite green tea or chai lattes in the morning.
Deborah Davis recently posted…Grass, Interrupted: Getting Rid of Ugly Brown Patches on Your Lawn Forever
That would be great!
I don’t know that I’ve ever had buckwheat before, but this sounds like a great way to try it!
It has such a lovely earthy distinct flavor!
My husband loves buckwheat pancakes so he would love these. What a great combination.
Beverly recently posted…Wake Up Wednesday
Perfect!
I’ve never made cornbread – but this look great! A good one to try for upcoming autumn. x
Rosie @ Little Fish recently posted…How to Lose the Pacifier (for good!)
It’s a must!!
I am not familiar with cornbread. Well, I don’t live in a four seasoned country as well, but the images inviting me to try one for our gluten free children.
I hope this gets to be your first cornbread recipe then!
I love sweet cornbread and this looks so moist. What is erythiol – a sweetener? You are right – a great bread for fall!
Yes, a zero calorie, natural sweetener.
Sounds very good! Is this soft? Looks little dry. How about adding little maple syrup!
Uma recently posted…Spiced Cauliflower Rice
Do you even know what cornbread is Uma?
Yes I know. I have done many times. This recipe is new to me that’s why I asked what if I add little maple syrup to get little sweetness.
Oooh this sounds great as I sadly see the days getting shorter and the mornings getting cooler.
I’m pinning & sharing =)
kimmythevegan recently posted…Healthy Vegan Fridays #114
It’s terrible :/
I was just thinking this morning that it’s time to pull out my pumpkin recipes. Your buckwheat pumpkin breads looks wonderful!
Sherry Nappa recently posted…Along Came A Spider Yarn Wreath – Free Crochet Pattern
I’ll take the pumpkin season, but not the cold gloomy days that come with it!
Love this for a fun fall treat! I could eat this at breakfast, snack, with some chili for dinner or even with a spread of honey (or nutella!) for dessert – yum!
Kathryn @ Family Food on the Table recently posted…Classic spaghetti salad
Pumpkin cornbread ALL day!
Looks delicious. I’ll give it a try
Andrea @Topsy Turvy Tribe recently posted…A year ago today…Surgery
I hope you do!
Looks great! Perfect for fall. Pinning!
Thanks!
I’ve never tried cornbread before, but I really like the flavours you’ve used, so I am intrigued. You said you like to serve this one with honey, but what is cornbread generally served with? I had an idea it was something savoury?
Jacqueline Meldrum recently posted…Grilled Halloumi & Red Pepper Burgers
Haha, you need to take a trip to the states 😉
Classic cornbread is usually slightly sweet and served with chili or some other comforting type of hearty warm meal. People also make spicy versions with jalapenos, etc.
I like making the sweeter version and just eating it as you would any quick bread!
What an awesome and healthy combination of ingredients! This is just my kind of thing and I would probably eat most of the loaf myself!
Who could blame you 😉
What a great recipe for upcoming fall – love the unique way to use up pumpkin!
Casey the College Celiac recently posted…How to Banish Back-to-School Anxiety
This was always a favorite of ours!
Vitacost has great stuff! I like the pumpkin idea!
Amy Katz from Veggies Save The Day recently posted…Avocado and Pomegranate Toast
Thank you!
Mmm, I haven’t made cornbread in forever. Now you have me craving it! I like the sound of buckwheat flour with the cornmeal for a healthy twist and nice flavor. I love mine with chili (yum)!
It brings on even more delicious flavor!!
HI Rebecca,
Sounds delicious and healthy. Pinned & tweeted!
Marla recently posted…“5 Ways to Make Your Garden Thrive with Essential Oils!”
Thank you!
interesting combination.. perfect for this fall season. Love it.
Not that interesting, haha!
I love cornbread, and yours sounds absolutely incredible!
Kate recently posted…Recipe: Cinnamon Carrot Soda Bread
Cornbread is always a favorite!
This recipe sounds great, can’t wait to try!
Thanks!
Oooo yummy! I have a couple of cans of pumpkin that I wasn’t sure what to do with, I definitely know what to do with them now 😉
nadia recently posted…Matcha Mint Mango Smoothie
Perfect, perfect!
What an interesting combination – buckwheat, pumpkin and cornmeal! It’s a great bread for fall, which is just around the corner, though you wouldn’t know it from the current temps in DC (hovering in the ’90s.)
laura@motherwouldknow recently posted…Do You Know What Ingredients are in Fat Free Half and Half?
We’ve cooled down this week, but it seems to be heating up again!
This is not my grandma’s traditional cornbread recipe and boy am I glad! What an incredibly delightful vegan ake on the age old cornbread recipe! With ingredients like Flax Eggs, Buckwheat Flour, Stoneground Cornmeal; Pumpkin Puree, Cinammon and Almond Milk, this hearty vegan cornbread is bound to be good tasting and good for you!
Thank you for sharing this wonderful post at the “Healthy, Happy, Green & Natural Party” Blog Hop! Have a Happy Thanksgiving!
Thanks Deborah! This was lovely paired with a veggie soup I made. I couldn’t get enough!
Does protein bread count 😉 hehehe
I love banana bread!
I am all for protein bread! And a Banana Protein bread would be awesome 😉
i’m way jealous of that flavored barney butter! i ordered my first ever barney butter via swanson vitamins recently but just got plain crunchy. still can’t wait to try it!
Plain crunchy will still always be my #1 favorite nut butter ever! It is just so perfect haha!
I forgive you for your cooks vs. bakers comment, but only because you loved the cornbread! Just kidding 🙂 I’m so happy you liked it! And slathering it with AB is genius. Must get my hands on that flavor!
Haha, its all with love! The AB is awesome on it, perfect for breakfast!
I am HUGE almond butter fan and , oh my gosh, that almond butter with vanilla and espresso?!?!? I must try this 🙂
It is so good! I am dying to try it on my quinoa flakes for breakfast…have to get on that ASAP!