1 Bowl Vegan Pumpkin Cornbread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. Vegan Soy-free Recipe. GF option
It is the season to plan winter meals and try out some holiday options to plan a menu! Lets start with this soft and delicious cornbread
This Pumpkin Cornbread comes together very quickly. The pumpkin and the spices add a wonderful flavor and moistness to it. Just a touch of maple to keep it lightly sweet. It is perfect to snack on as is, and also great made more sweeter or savory. For a sweeter version, add some sugar and add more pumpkin pie spice. Add dried fruit or other additions. For a savory cornbread, reduce the maple, add some garlic powder, nutritional yeast, herbs!
Serve it with chili, soups, or slice thin to make sandwiches. What’s your favorite way to eat cornbread?
More breads and rolls from the blog
- Pumpkin Sage Biscuits
- 100% Whole Grain Dinner Rolls
- Gluten-free Jalapeno pepperjack Biscuits GF
- Herb Garlic Flatbread
- Gluten-free Garlic Dinner Rolls GF
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This bread is inspired from Isa Chandra’s Pumpkin Cornbread.
1 Bowl Vegan Pumpkin Cornbread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. Vegan Soy-free Recipe. Makes 9 by 5 loaf. (Double the recipe for a 9 by 9 pan use 1 cup non dairy milk.)
- 1/2 cup pumpkin puree
- 2 tbsp oil (organic safflower or coconut)
- 1/4 cup maple syrup
- 3/4 cup almond milk or other non dairy milk to make nut-free
- 1 tsp vinegar (apple cider or white)
- 1/2 cup flour (I use unbleached all purpose)
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp pumpkin pie spice (more or less to preference)
- 1/3 tsp salt (or scant 1/2 tsp)
- 3/4 cup fine or medium cornmeal
Preheat oven to 350 degrees F. Grease or line a 9 by 5 inch loaf pan.
In a bowl, combine all the wet ingredients and mix well. Sift in the flour, baking powder, soda, spices and salt.
Add in the cornmeal and mix to combine. Transfer the batter to prepared loaf pan and use a spatula to even it out.
Bake for 34 to 37 minutes. Cool for 5 minutes then remove from pan and cool for another 10 minutes before slicing. (You can also bake the batter into cornbread muffins. Bake for 20-24 minutes).
For sweeter cornbread: Add 2 tbsp sugar and more pumpkin pie spice.
For savory cornbread: Use 2 tbsp maple instead of 1/4 cup, 1/2 tsp salt, add 1/2 to 1 italian herbs, 1/2 tsp garlic powder, 1/4 tsp onion powder, chopped jalapeno, nutritional yeast or vegan cheese shreds.
To make this gluten-free: Use bob's red mill 1:1 blend for the all purpose flour.
Nutrition is for 2 slices (1 of 4 serves)
If you like this recipe, please consider rating it and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veganricha .