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    Home » fall

    Vegan Pumpkin Cornbread 1 Bowl

    Published: Nov 2, 2017 by Richa 118 Comments

    Jump to Recipe   Print Recipe

    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

    1 Bowl Vegan Pumpkin Corn bread 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 #Soyfree #Recipe. #veganricha | VeganRicha.com

    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? 

     1 Bowl Vegan Pumpkin Corn bread 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 #Soyfree #Recipe. #veganricha | VeganRicha.com

    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

    Everyday Kitchen: Book Depository has free shipping to Canada currently 33% off.


    My book is finally shipping in UK..Amazon UK  Book Depository which had a big price drop. Also available through Wordery and Hive UK. 

    1 Bowl Vegan Pumpkin Corn bread 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 #Soyfree #Recipe. #veganricha | VeganRicha.com

    1 Bowl Vegan Pumpkin Corn bread 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 #Soyfree #Recipe. #veganricha | VeganRicha.com

    This bread is inspired from Isa Chandra’s Pumpkin Cornbread.

    1 Bowl Vegan Pumpkin Corn bread 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 #Soyfree #Recipe. #veganricha | VeganRicha.com

    Recipe Card

    1 Bowl Vegan Pumpkin Corn bread 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 #Soyfree #Recipe. #veganricha | VeganRicha.com
    Print Recipe
    4.98 from 44 votes

    Vegan Pumpkin Cornbread - 1 Bowl

    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.)
    Prep Time5 minutes mins
    Cook Time35 minutes mins
    Total Time40 minutes mins
    Servings: 4
    Calories: 308kcal
    Author: Vegan Richa

    Ingredients

    Wet:

    • 1/2 cup (122.5 g) pumpkin puree
    • 2 tbsp oil (organic safflower or coconut)
    • 1/4 cup (80.5 g) maple syrup
    • 3/4 cup (187.5 ml) almond milk or other non dairy milk to make nut-free
    • 1 tsp vinegar (apple cider or white)

    Dry:

    • 1/2 cup (62.5 g) flour (I use unbleached all purpose)
    • 1.5 tsp baking powder
    • 1/4 tsp (0.25 tsp) baking soda
    • 1 tsp pumpkin pie spice (more or less to preference)
    • 1/3 tsp (0.33 tsp) salt  (or scant 1/2 tsp)
    • 3/4 cup (119.25 g) fine or medium cornmeal

    Instructions

    • 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).

    Video

    Notes

    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)

    Nutrition

    Nutrition Facts
    Vegan Pumpkin Cornbread - 1 Bowl
    Amount Per Serving
    Calories 308 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Sodium 340mg15%
    Potassium 410mg12%
    Carbohydrates 51g17%
    Fiber 4g17%
    Sugar 13g14%
    Protein 5g10%
    Vitamin A 4765IU95%
    Vitamin C 1.3mg2%
    Calcium 170mg17%
    Iron 2.3mg13%
    * Percent Daily Values are based on a 2000 calorie diet.

    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 .

    1 Bowl Vegan Pumpkin Corn bread 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 #Soyfree #Recipe. #veganricha | VeganRicha.com

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    « 25 Vegan Fall Dinners for a chilly day – 1 Pot Gluten-free options
    Grilled Portobello Mushrooms with Garlic Sauce »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Dana

      March 01, 2023 at 10:36 am

      5 stars
      I absolutely love this recipe. It’s fast, easy, and delicious. The pumpkin flavor really comes through.

      Reply
      • Vegan Richa Support

        March 02, 2023 at 8:50 pm

        thank you, Dana!

        Reply
    2. Lynn

      January 14, 2023 at 2:25 pm

      5 stars
      This is delicious and fairly quick to make. It tastes so good on a cold Florida day with some black bean soup!

      Reply
      • Vegan Richa Support

        January 16, 2023 at 1:50 pm

        Perfect combo!

        Reply
    3. Bellabear

      November 14, 2022 at 8:21 pm

      5 stars
      Best cornbread I’ve had so far! I’ve made some okay recipes and some yucky recipes but this one is a winner! Finally I can enjoy a delicious cornbread. I did use soy milk instead of almond, olive oil instead of coconut oil, mixed fine and medium cornmeal together and sifted the dry into the wet. I didn’t have a loaf pan so I used a 9X5 and baked for 19 minutes. This is going to be a regular recipe at home for sure, Thank you!!!

      Reply
      • Vegan Richa Support

        November 16, 2022 at 9:41 am

        I’m so glad you like the recipe!

        Reply
    4. Katie

      September 05, 2022 at 2:53 pm

      Can I make this in a cast iron pan, and do you know how much time it would take? Still about 35 minutes?

      Reply
      • Vegan Richa Support

        September 08, 2022 at 12:35 pm

        Give it a try and check at 25 minutes.

        Reply
    5. Lalli

      March 31, 2022 at 1:17 pm

      5 stars
      Loved it. Followed the recipe except use a little less salt and use oat flour instead of all-purpose flour.

      Reply
      • Vegan Richa Support

        April 01, 2022 at 12:30 pm

        sounds great

        Reply
    6. Rekha

      March 25, 2022 at 7:19 pm

      5 stars
      I would love to try this. Can I substitute all purpose flour with whole grain flour?

      Reply
      • Vegan Richa Support

        April 01, 2022 at 8:37 am

        yes

        Reply
    7. Asha

      March 21, 2022 at 9:33 am

      5 stars
      This was delicious! I served it with chili and it was fantastic! The fact that it was sweet also seemed to reduce the urge to have dessert after because it kind of hit that spot too. I made them as muffins and we all enjoyed – will make again, for sure.
      I doubled the batch and used half AP flour and half oat flour.

      Reply
      • Vegan Richa Support

        March 23, 2022 at 1:49 pm

        two birds . one stone!

        Reply
    8. Janet

      March 06, 2022 at 6:58 am

      5 stars
      I’d love to make this again, but I’ve found that I can’t tolerate oil anymore. Is there a substitute for oil?

      Reply
      • Richa

        March 07, 2022 at 7:11 pm

        Just omit it and add 1 tbsp more pumpkin purée

        Reply
    9. Mary Pitts

      February 15, 2022 at 7:25 am

      5 stars
      I thought I had a brand new idea, and thought to check the internet just in case there was a recipe already for vegan pumpkin cornbread (I’m GF also), and much to my surprise a bunch of recipes came up. I chose this one, and I’m KEEPING IT! I only replaced with gluten free flour. This is AMAZING…so delicious and moist. Thank you so much for this! I’ve already have shared it with friends and family! My husband loves it also!

      Reply
      • Richa

        February 15, 2022 at 5:49 pm

        Awesome!

        Reply
    10. Zohra

      November 10, 2021 at 6:57 pm

      Would this recipe work if I omitted the corn meal or replaced with something else? I can’t have corn.

      Reply
      • Richa

        November 10, 2021 at 7:34 pm

        Use fine semolina instead

        Reply
    11. Lindsay

      October 23, 2021 at 3:22 pm

      5 stars
      My new favorite cornbread recipe! I’m a sucker for anything pumpkin and this really has a ton of pumpkin spice flavor. I usually don’t follow recipes exactly but this was perfect as is!

      Reply
      • Richa

        October 23, 2021 at 7:16 pm

        ❤️❤️

        Reply
    12. Aimee B.

      October 20, 2021 at 2:57 pm

      5 stars
      I’m on a low sodium diet, so I omitted the salt to lower it a bit more for me. I also used 2 T maple syrup, and vanilla soy milk. I’ve never had cornbread with pumpkin pie spice, so I was a little hesitant, but it adds a lovely flavor. I baked it in my small iron skillet for about 20 minutes. It came out amazing, and is the perfect accompaniment to soup/stew/chili. Thank you. 🙂

      Reply
      • Richa

        October 20, 2021 at 4:02 pm

        Awesome

        Reply
    13. Stacy

      October 11, 2021 at 10:39 am

      5 stars
      This was a great option to use up some leftover canned pumpkin. I cut down on the maple syrup, as I wanted something that could pair well with soup, and it turned out perfectly.

      Reply
    14. Jocelyn

      October 02, 2021 at 4:41 am

      5 stars
      Simple and delicious cornbread! I dialed down the maple syrup to just 2 tbsp and omitted the pumpkin pie spice because I wanted a more savory, neutral flavor. Kept everything else exactly the same and it was a very successful recipe!

      Reply
      • Richa

        October 02, 2021 at 9:33 pm

        Awesome

        Reply
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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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