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 (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).
Notes
Nutrition
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 .
Annabelle says
November 2, 2017 at 8:31 amSuch a clever combination, I love the idea!
x Annabelle
travelsandtea.com
trish says
November 2, 2017 at 4:19 pmCould I use rice flour instead? It’s one of the few flours I can use. Probably something would have to be adjusted I’m guessing 🙂
Richa says
November 2, 2017 at 5:27 pmhm just rice flour might not hold it, almond + rice + starch. See my sweet potato crumb cake for ratios. that ratio works best for me so far gf
Maxine says
November 2, 2017 at 9:12 pmIs the amount of flour really on half a cup for a 9 x 5 inch tin?
Richa says
November 2, 2017 at 11:42 pmyes, the rest of the volume is from cornmeal 3/4 cup.
Lucy says
November 3, 2017 at 8:09 amI prepared the savory version this morning. The only deviations are that I added a handful of unsalted chopped pecans and reduced the sweetener to 1 tablespoon. This is delicious! There is just a hint of the pumpkin taste and a rich moist flavor. Thank You for another awesome easy recipe!
Dawn says
September 19, 2019 at 5:22 amHow much jalapeño and nutritional yeast did you use? The savory version sounds wonderful.
Richa says
September 19, 2019 at 11:13 amyou can add 1 jalapeno minced and 1 tbsp or more nutritional yeast
Becky says
November 4, 2017 at 2:31 amIve never seen pumpkin spice in the U.K. is there an alternative?
Richa says
November 5, 2017 at 6:09 pmYou can make your own http://www.veganricha.com/recipe-pages/pumpkin-pie-spice-recipe or use just cinnamon
Monica says
November 4, 2017 at 9:33 amHas anyone tried with oat flour?
Catherine Cornelius says
November 4, 2017 at 6:59 pmI want to know this as well! 🙂
Richa says
November 4, 2017 at 10:33 pmit should work with oat flour. i would add a bit more flour depending on the consistency. keep it thick muffin batter like
Tyra McKone says
November 4, 2017 at 1:11 pmThis sounds delicious! I can’t wait to try. Thanks for sharing!
Tyra
http://www.strengthandcharm.com
Megan says
November 4, 2017 at 5:57 pmIf making in a 9×9 pan, you say to double all the ingredients, except for the non-dairy milk, which we only increase by a third to 1 cup. Just curious why this is. Thanks! Can’t wait to make it.
Richa says
November 4, 2017 at 10:37 pmHi Megan, when you double baked goods, the flours might not need exactly double moisture. So you want to use just a bit less liquid when you double, Or if you double everything, you can check the batter consistency and add a bit more flour or cornmeal to keep it like thick muffin like batter. Either way works.
Catherine Cornelius says
November 4, 2017 at 7:00 pmI want to know this as well. 🙂
Richa says
November 4, 2017 at 10:32 pmit should work with oat flour. i would add a bit more flour depending on the consistency. keep it thick muffin batter like
Adriana Hudson says
November 5, 2017 at 3:29 amWould a gluten free flour blend work instead of the normal flour?
Also, I really would like to start calculating the nutritional values of what I eat. Which program do you use for them please?
Richa says
November 5, 2017 at 12:13 pmyes it should work fine. The blog’s widget has a built in calculator. when it doesnt find things, i usually look them up on cronometer.com
Pam says
November 5, 2017 at 5:44 pmHi Richa. This is wonderful cornbread! I made the GF version, using Jovial No. 4 whole grain GF pastry flour instead of the all purpose flour (I didn’t have Bob’s). The cornbread turned out perfect with a nice crumb and excellent flavor. We just enjoyed it with a bowl of white bean olive soup.
Richa says
November 5, 2017 at 5:57 pmyay!
Brigette - Cocktails and Chia Seeds says
November 6, 2017 at 10:12 amOh my gosh, this sounds amazing! I never would have thought of putting those two flavors together.
Sue says
November 6, 2017 at 2:03 pmThanks for another terrific recipe. I love it! Just ate 2 warm pieces before the family gets home because otherwise there would be none for me! I made the sweet version; used a bit less maple.but a little heavier on the pumpkin spices!
Richa says
November 6, 2017 at 3:31 pmI know right. it was hard to not eat that warm slice with the butter on top waiting for photos 🙂
GreenBliss2 says
November 10, 2017 at 7:30 amHave you ever tried this with sweet potato puree and left out the pumpkin pie spice? Not a huge fan of pumpkin, but like the idea of this recipe.
Richa says
November 10, 2017 at 10:45 amSweet potato puree will work just fine. If you are using mashed sweet potatoes, you might need a tbspmore liquid depending on consistency. You can omit the spices and add flavors of choice.
Timothy Stephens says
November 10, 2017 at 10:47 amSuch a good recipe! I tried replacing the pumpkin puree with half of a baked yam I made earlier that day. The house never smelled so good.
Richa says
November 10, 2017 at 10:59 amyay!
sue says
November 13, 2017 at 12:51 amHi can this be frozen I have two big pumpkins I grew and i need to use soon
Richa says
November 13, 2017 at 11:30 amI havent tried it, but generally cornbread is freezer friendly. Wrap tightly in wrap or foil and freeze.
Ruth L. Ticknor says
November 13, 2017 at 6:47 amMade this over the weekend and it was SOOOO GOOD! Thanks for a great recipe!!
Mari says
November 14, 2017 at 7:26 pmCould i use entirely corn meal or at least mostly cornmeal? Thank you I adore all your recipes
Vegan Richa Support says
May 6, 2020 at 12:27 pmit would be too dry and not enough gluten to come together so it’s not advised
Robin says
November 17, 2017 at 3:03 pmReally delicious! I only had sweetened soy milk and used that, and so I cut the maple syrup in half. Also, I added thyme and nutmeg instead of pumpkin spice. I’m using it as the base for a vegan cornbread dressing for Thanksgiving. Thank you so much!
Patty Bracy says
November 21, 2017 at 1:20 amHello,
This looks delicious! I was hoping for a suggestion to make it oil free and was wondering if apple sauce would work or make it to moist.
Thank you.
Richa says
November 21, 2017 at 11:45 amjust use more pumpkin puree instead of oil, same amount
gladys says
November 21, 2017 at 8:36 amI love the pumpkin bread. I tried the savory and didn’t care for to my taste. The pumpkin cornbread is a must try. Also I tried both pumpkin breads in your book. Both great. I like the One bowl best.
Your books are great. I know they have been tested and actually used by you. Not just a fill in and get bad results.
You give a lot of helpful info in the books. ex. substituting the different flours.
Great work and look forward to more books.
thank you
Richa says
November 21, 2017 at 11:43 amAwesome! thank you! yes the book gets tested for all options by recipe testers as well, atleast 3 tests per recipe.
Michelle says
December 26, 2017 at 4:15 pmThis was fantastic ad sooo moist!
Richa says
December 26, 2017 at 7:38 pmAwesome!
Tamela says
March 26, 2018 at 10:24 pmFyi I made this and will also for Easter but made coconut whip cream to top it off!!😊
Izabela says
March 28, 2018 at 10:37 amI made a savory version suggested at the bottom of the recipe: less maple sugar, more salt, added chopped jalapeño and nutritional yeast. Very soft and moist, simply delicious!
Richa says
March 28, 2018 at 11:07 amawesome!
Wendy says
April 7, 2018 at 2:22 pmI made it today, doubling the recipe for my pan size, omitting the oil in place of more pumpkin, and using melted coconut sugar in place of maple syrup. I also used amaranth flour because I didn’t have any regular flour on hand. In 34 minutes baking time, it turned out pretty well — the texture was great, though it could have used more taste – I would suggest the savory or sweet adaptation. Other people really enjoyed it, though.
Richa says
April 7, 2018 at 2:23 pmgreat! maybe the flour made a difference. definitely adjust the flavor to preference to make it more savory/herbed or sweeter and spiced.
Yoko Osako says
August 23, 2018 at 2:46 amThe dough was a bit watery but it turned out fluffy and yummy corn bread baked for 37mins!!
OMG, I’m into you!
Richa says
August 23, 2018 at 10:28 amawesome! Maybe it needed a bit more flour. different flours/brands and cornmeal can absorb differently, also pumpkin puree varies in moisture by brand. Great that it worked out!
Michele says
October 22, 2018 at 11:22 amThis is absolutely delicious! I wasn’t sure about the combo, but love it. Used brown rice flour instead of all purpose. I’m going to make another loaf today to use up the pumpkin! Thanks!!
Anne says
October 24, 2018 at 5:27 pmMade the sweet version as written tonight and served it with chili. It was delicious! Very moist, perfect texture, delicate sweetness. I might use less (or no) pumpkin pie spice for a more neutral flavor next time, but it was delicious as is! Simple to make with just one bowl to clean up.
Richa says
October 24, 2018 at 5:37 pmawesome!
Kat Dailey says
January 1, 2019 at 4:27 pmThis was the best of any of the vegan cornbread recipes that I have cooked. I love that it made a small pan. I’m weird, but not fond of pumpkin spice. I just left it out all together. The texture was great. It rose beautifully. I had this for my NY’s dinner with some greens and black-eyed peas.
Richa says
January 1, 2019 at 5:21 pmawesome!
Meg M says
April 14, 2019 at 1:10 pmRicha, you are amazing! I truly love your recipes. This pumpkin cornbread is sooo delicious & easy!! Readers, always double the batch because it’s delicious the first day and wonderful toasted the second. Sorry to gush, but I have made it about 100 times and everyone loves it. Thanks so much and please keep the recipes coming 🙂
Richa says
April 14, 2019 at 8:52 pmyay! so awesome!
Adina says
May 22, 2019 at 11:29 pmI have a butternut squash sitting in my kitchen – could I microwave and puree that instead of the pumpkin? thanks
KS says
September 15, 2019 at 4:47 pmCan I use shredded zucchini instead of pumpkin puree? 1:1 substitution?
Richa says
September 15, 2019 at 8:08 pmthey are very different texture and consistency. One is a puree and one is shredded vegetable. You can use apple sauce. With zucchini, you would need to add more liquid.
Kit says
September 22, 2019 at 2:26 pmThank you for this recipe! I made the GF version today; it’s really good! The pumpkin makes it soft and moist. I didn’t have PP spice, so I just added ground cinnamon, nutmeg, and ginger. I also used agave instead of maple (agave is cheaper for me, but I will use maple when I make this for Thanksgiving). I’ll probably use apple sauce over oil next time; I think it’ll complement the flavor well.
My only problem is that I got very little rise out of the bake. Is this due to the GF flour? Should I add more baking soda?
Richa says
September 23, 2019 at 11:22 amaweesome! yes gluten-baked goods dont rise much as there isnt any gluten to hold the structure you will need more starch for slightly better rise.
KS says
October 1, 2019 at 1:40 pmI have a few questions
Is cornmeal the same as ‘makki ka atta’?
Can I substitute oat or rice flour instead of all purpose flour?
Richa says
October 1, 2019 at 1:49 pmyes, fine grain cornmeal is close to makki ka atta.
you can use oat flour
Carey Haller says
October 5, 2019 at 4:58 pmAs always, your recipes are some of the best! I added some creamed corn for ome extra texture and just one of my favs in cornbread. Didn’t add the oil and it turned out great! Thank you!
Richa says
October 5, 2019 at 11:27 pmawesome!
Sean Balog says
November 13, 2019 at 6:43 amThis stuff is crack. Thanks for the extra 5 holiday pounds, Richa!
Richa says
November 13, 2019 at 11:25 am😀
Pm says
December 7, 2019 at 5:40 pmCan Agave Syrup be used instead of maple syrup?
Richa says
December 7, 2019 at 6:12 pmyes
Reena says
December 17, 2019 at 9:21 amI made this cornbread at 5 am while I got some vegan chili started in the slow cooker before work. I was half asleep, but this recipe turned out delicious. I used butternut squash purée instead of pumpkin purée. I only used 1 tsp of pumpkin spice and I used a flax and ancient grains all purpose flour. So so yummy 🙂
Richa says
December 17, 2019 at 10:12 amawesome
R White says
January 3, 2020 at 2:45 pmI’ve made this recipe 4 times over the last 2 weeks. I followed the instructions exactly as above and it turns out perfect every time! Everyone who has tried it loves it!!! I’m going to attempt a double batch, or the muffins next, one loaf doesn’t last long at all at our house, and my kids are asking to have it in their lunch!
Richa says
January 3, 2020 at 5:17 pmawesome!
Laurence says
January 21, 2020 at 8:18 amI have made this recipe over 15 times. I almost always skip the pumpkin spice, but the base (with the actual pumpkin) is lovely and most to add cheese or jalapeno too. (Get the sweet and spicy jalapenos from trader Joe’s for it!)
Only cornbread recipe I visit on a regular!
Dianne says
February 5, 2020 at 5:43 pmA dream come true!! A plant based cornbread recipe that is delicious- wonderful texture AND flavor. We are oil-free, so I omitted that and just added a Tbs extra pumpkin. Thank you!
Letitia says
February 28, 2020 at 3:38 pmI made three versions of this to take as samples for people who support our neighborhood’s certified organic farm, “Cyclops Farms,” in the middle of a residential area in Oceanside, California near my office. (I am trying to persuade people that pumpkins are not just for decoration, and that that “decorative” pumpkin should be cooked and used as food before it goes bad, instead of being tossed into the trash!)
I used rice milk and mashed pumpkin from the farm that I’d kept frozen for future use. I made the sweet version with pumpkin pie spice, the savory version with garlic, oregano, basil and black pepper,, and then I made a third version. The third version used fresh orange juice instead of rice milk, grated orange zest from a large orange, and, in place of the maple syrup, the orange-flavored syrup I had left after making candied orange peel.
They all turned out fine. But because I hadn’t read the info about adding more flour if the batter seemed too thin, I ended up having to cook the first two loaves a bit longer and a lower temperature (325 instead of 350) until they “set up.”
The texture and flavor is great. Thanks for the recipe!
Richa says
February 29, 2020 at 1:04 pmawesome results and I agree that we should be using those pumpkins, great!