PALEO PUMPKIN CORNBREAD (WITH NO CORN)

If you’re a fan of pumpkin, you’ll love this Paleo Pumpkin Cornbread made with coconut flour and honey—totally grain-free! It’s absolutely delicious when topped with a drizzle of honey and butter.

INGREDIENTS

  • 1 cup coconut flour
  • 1/4 cup tapioca starch
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3 eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup coconut milk
  • 1/4 cup ghee, melted and cooled
  • 3 tbsp honey (optional for a sugar-free version)

INSTRUCTIONS

  • Preheat the oven to 350°F (175°C).
  • Grease an 8×8-inch baking dish generously with ghee or coconut oil.
  • In a large mixing bowl, whisk together coconut flour, tapioca starch, baking soda, and sea salt.
  • In a separate bowl, beat together the eggs, pumpkin puree, coconut milk, ghee, and honey (if using).
  • Add the wet ingredients to the dry ingredients and mix until well combined.
  • Pour the batter into the prepared baking dish and spread it evenly with a spatula.
  • Bake for 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  • Slice into squares and serve warm with a pat of butter and honey. Enjoy!