This post contains affiliate links. Please see our disclosure policy.
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
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.
This bread is inspired from Isa Chandra’s Pumpkin Cornbread.
Vegan Pumpkin Cornbread - 1 Bowl
Ingredients
Wet:
- 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)
Dry:
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 .
Took this cornbread to a potluck, used gluten free floor and no one believed it was gluten free vegan cornbread. Several people wanted the recipe.
So good to hear!!
Kind of bland tasting. I’ll toast and add more maple syrup or vegan butter. Texture is good.
Just add more maple / sugar and more salt. It’s a side bread to serve with chilies or soups. But you can add more flavor as needed
I made this a few weeks ago and dreamt of making it again as it was so, so good! Lots of pumpkins from my garden this year, so plan to make it often-. When I printed the recipe I did make one mistake- I accidently tripled it!! So it looks like I’m gonna be eating a lot of it this week… I’m counting it as a happy accident!
hahaha oh no! You can freeze it.
This is a great recipe!
I’ve made it 3 times now and want to make it for Thanksgiving as muffins. How full should I fill the muffin tin, and how many muffins will it make? Are the instructions for doubling the recipe the same for muffins?
Thanks! And thank you for all the wonderful recipes!
Yea double the recipe and fill 3/4 of the muffin tin. They’ll also bake sooner so check 10 mins earlier
Thank you!
This came out delicious
Yay!
So wonderful. I have had it for dinner and breakfast. I subbed whole wheat white flour and that worked just fine!
Yay! So glad you liked it.