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Home » Breads » Buckwheat Pumpkin Cornbread

Buckwheat Pumpkin Cornbread

Published: Nov 19, 2013 · Modified: Apr 13, 2019 by Rebecca Pytell · This post may contain affiliate links.

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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!

Buckwheat Pumpkin Cornbread | Strength and Sunshine @RebeccaGF666 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!

Vitacost Haul

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.

Buckwheat Pumpkin Cornbread | Strength and Sunshine @RebeccaGF666 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!

Now on to this fabulous Buckwheat Pumpkin Cornbread I have to share! This may be the definition of the perfect Fall quick bread!

Buckwheat Pumpkin Cornbread | Strength and Sunshine @RebeccaGF666 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!

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?

Buckwheat Pumpkin Cornbread | Strength and Sunshine @RebeccaGF666 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!

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!

More Gluten-Free Cornbread Recipes:

  • Vegan Jalapeño Cornbread
  • Rustic Gluten-Free Cornbread
  • Vanilla Rhubarb Yogurt Blue Cornbread
  • Mini Cornbread Muffins
  • Pumpkin Cornbread Mug Cake

 

Buckwheat Pumpkin Cornbread

Buckwheat Pumpkin Cornbread | Strength and Sunshine @RebeccaGF666 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!

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Buckwheat Pumpkin Cornbread

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Take your cornbread to the next level with the healthy twist of adding pumpkin and buckwheat flour! Buckwheat Pumpkin Cornbread is comfort food to warm every gluten-free and vegan soul without sacrificing taste!

  • Author: Rebecca Pytell
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 1 8x4 Loaf 1x
  • Category: Bread
  • Cuisine: American

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 375°F and grease an 8x4 loaf pan with coconut oil.
  2. In a large mixing bowl combine all the dry ingredients and whisk thoroughly together.
  3. Add the rest of the wet ingredients into the dry, mixing it all together.
  4. Pour the dough into the loaf pan and pop it in the oven for 30 minutes.
  5. Let cool completely before removing the bread from the pan.
  6. Stores well in an air tight container for about 3-5 days.

Did you make this recipe?

Tag @rebeccagf666 on Instagram and hashtag it #strengthandsunshine

Buckwheat Pumpkin Cornbread | Strength and Sunshine @RebeccaGF666 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 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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Reader Interactions

Comments

  1. Jan

    September 21, 2016 at 9:51 pm

    What a fun recipe to try! I am intrigued! and now must give it a go! Stopping by from Country Fair Blog Party!

    Reply
  2. Deborah Davis

    September 06, 2016 at 8:22 pm

    This healthy and delectable Buckwheat Pumpkin Cornbread will go great with my favorite green tea or chai lattes in the morning.

    Reply
    • Rebecca @ Strength and Sunshine

      September 07, 2016 at 1:41 am

      That would be great!

      Reply
  3. Emily

    September 03, 2016 at 10:07 pm

    I don't know that I've ever had buckwheat before, but this sounds like a great way to try it!

    Reply
    • Rebecca @ Strength and Sunshine

      September 04, 2016 at 7:07 am

      It has such a lovely earthy distinct flavor!

      Reply
  4. Beverly

    September 01, 2016 at 9:43 pm

    My husband loves buckwheat pancakes so he would love these. What a great combination.

    Reply
    • Rebecca @ Strength and Sunshine

      September 02, 2016 at 12:19 am

      Perfect!

      Reply
  5. Rosie @ Little Fish

    September 01, 2016 at 7:57 pm

    I've never made cornbread - but this look great! A good one to try for upcoming autumn. x

    Reply
    • Rebecca @ Strength and Sunshine

      September 01, 2016 at 8:12 pm

      It's a must!!

      Reply
  6. Adelien Tan

    September 01, 2016 at 7:32 am

    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.

    Reply
    • Rebecca @ Strength and Sunshine

      September 01, 2016 at 7:41 am

      I hope this gets to be your first cornbread recipe then!

      Reply
  7. Cathy Lawdanski

    August 29, 2016 at 5:01 pm

    I love sweet cornbread and this looks so moist. What is erythiol - a sweetener? You are right - a great bread for fall!

    Reply
    • Rebecca @ Strength and Sunshine

      August 29, 2016 at 5:05 pm

      Yes, a zero calorie, natural sweetener.

      Reply
  8. Uma

    August 29, 2016 at 12:39 pm

    Sounds very good! Is this soft? Looks little dry. How about adding little maple syrup!

    Reply
    • Rebecca @ Strength and Sunshine

      August 29, 2016 at 1:01 pm

      Do you even know what cornbread is Uma?

      Reply
      • Uma

        August 29, 2016 at 1:10 pm

        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.

        Reply
  9. kimmythevegan

    August 28, 2016 at 10:45 pm

    Oooh this sounds great as I sadly see the days getting shorter and the mornings getting cooler.
    I'm pinning & sharing =)

    Reply
    • Rebecca @ Strength and Sunshine

      August 29, 2016 at 7:00 am

      It's terrible :/

      Reply
  10. Sherry Nappa

    August 28, 2016 at 10:05 pm

    I was just thinking this morning that it's time to pull out my pumpkin recipes. Your buckwheat pumpkin breads looks wonderful!

    Reply
    • Rebecca @ Strength and Sunshine

      August 29, 2016 at 6:59 am

      I'll take the pumpkin season, but not the cold gloomy days that come with it!

      Reply
  11. Kathryn @ Family Food on the Table

    August 28, 2016 at 9:33 pm

    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!

    Reply
    • Rebecca @ Strength and Sunshine

      August 29, 2016 at 6:58 am

      Pumpkin cornbread ALL day!

      Reply
  12. Andrea @Topsy Turvy Tribe

    August 28, 2016 at 2:14 pm

    Looks delicious. I'll give it a try

    Reply
    • Rebecca @ Strength and Sunshine

      August 28, 2016 at 2:21 pm

      I hope you do!

      Reply
  13. Nicole | The Professional Mom Project

    August 27, 2016 at 9:05 pm

    Looks great! Perfect for fall. Pinning!

    Reply
    • Rebecca @ Strength and Sunshine

      August 28, 2016 at 6:54 am

      Thanks!

      Reply
  14. Jacqueline Meldrum

    August 27, 2016 at 5:23 am

    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?

    Reply
    • Rebecca @ Strength and Sunshine

      August 27, 2016 at 6:19 am

      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!

      Reply
  15. Mel |avirtualvegan.com

    August 27, 2016 at 1:55 am

    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!

    Reply
    • Rebecca @ Strength and Sunshine

      August 27, 2016 at 3:29 am

      Who could blame you 😉

      Reply
  16. Casey the College Celiac

    August 26, 2016 at 11:39 pm

    What a great recipe for upcoming fall - love the unique way to use up pumpkin!

    Reply
    • Rebecca @ Strength and Sunshine

      August 27, 2016 at 3:28 am

      This was always a favorite of ours!

      Reply
  17. Amy Katz from Veggies Save The Day

    August 26, 2016 at 4:31 pm

    Vitacost has great stuff! I like the pumpkin idea!

    Reply
    • Rebecca @ Strength and Sunshine

      August 26, 2016 at 5:16 pm

      Thank you!

      Reply
  18. Gin

    August 26, 2016 at 12:04 pm

    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)!

    Reply
    • Rebecca @ Strength and Sunshine

      August 26, 2016 at 12:22 pm

      It brings on even more delicious flavor!!

      Reply
  19. Marla

    August 26, 2016 at 10:27 am

    HI Rebecca,
    Sounds delicious and healthy. Pinned & tweeted!

    Reply
    • Rebecca @ Strength and Sunshine

      August 26, 2016 at 11:25 am

      Thank you!

      Reply
  20. srividhya gopalakrishnan

    August 25, 2016 at 10:23 am

    interesting combination.. perfect for this fall season. Love it.

    Reply
    • Rebecca @ Strength and Sunshine

      August 25, 2016 at 1:40 pm

      Not that interesting, haha!

      Reply
  21. Kate

    August 25, 2016 at 9:00 am

    I love cornbread, and yours sounds absolutely incredible!

    Reply
    • Rebecca @ Strength and Sunshine

      August 25, 2016 at 1:36 pm

      Cornbread is always a favorite!

      Reply
  22. natalie welanetz

    August 25, 2016 at 9:00 am

    This recipe sounds great, can't wait to try!

    Reply
    • Rebecca @ Strength and Sunshine

      August 25, 2016 at 1:36 pm

      Thanks!

      Reply
  23. nadia

    August 25, 2016 at 6:57 am

    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 😉

    Reply
    • Rebecca @ Strength and Sunshine

      August 25, 2016 at 8:11 am

      Perfect, perfect!

      Reply
  24. laura@motherwouldknow

    August 24, 2016 at 10:55 pm

    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.)

    Reply
    • Rebecca @ Strength and Sunshine

      August 25, 2016 at 6:21 am

      We've cooled down this week, but it seems to be heating up again!

      Reply
  25. Deborah Smikle-Davis

    November 26, 2013 at 6:57 pm

    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!

    Reply
    • strengthandsunshine

      November 26, 2013 at 7:26 pm

      Thanks Deborah! This was lovely paired with a veggie soup I made. I couldn't get enough!

      Reply
  26. Kierston @candyfit

    November 23, 2013 at 4:27 pm

    Does protein bread count 😉 hehehe

    I love banana bread!

    Reply
    • strengthandsunshine

      November 23, 2013 at 4:55 pm

      I am all for protein bread! And a Banana Protein bread would be awesome 😉

      Reply
  27. Caitlin

    November 20, 2013 at 4:57 pm

    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!

    Reply
    • strengthandsunshine

      November 20, 2013 at 5:32 pm

      Plain crunchy will still always be my #1 favorite nut butter ever! It is just so perfect haha!

      Reply
  28. Davida @The Healthy Maven

    November 20, 2013 at 10:12 am

    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!

    Reply
    • strengthandsunshine

      November 20, 2013 at 10:29 am

      Haha, its all with love! The AB is awesome on it, perfect for breakfast!

      Reply
  29. Kaylie @ FitnessMovesYou

    November 19, 2013 at 5:44 pm

    I am HUGE almond butter fan and , oh my gosh, that almond butter with vanilla and espresso?!?!? I must try this 🙂

    Reply
    • strengthandsunshine

      November 19, 2013 at 5:47 pm

      It is so good! I am dying to try it on my quinoa flakes for breakfast...have to get on that ASAP!

      Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services! More about me



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