Buckwheat Pumpkin Cornbread
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!
- 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
- 1/4 Cup Erythritol
- 1 Tsp Cinnamon
- 1/2 Cup Pure Pumpkin Puree
- 1 Cup Lite Culinary Coconut Milk
Instructions
- 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.