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 .
I’m following step by step. Used Bobs 1:1 baking flour. But it’s not cooking through the middle. Definitely not like bread. What is wrong?
I think you needed to cook it for a longer period of time. Did it work out?
I made this recipe but converted it to a more traditional northern style cornbread by omitting the pumpkin spices and substituting pureed corn for pumpkin puree. I just heated up frozen corn and blended it until smooth. It was absolutely delicious and everyone at Thanksgiving loved it!
So happy to hear!
Can this be made without the oil?
Yes omit and add a bit more non dairy milk
This is so scrumptious! We had it with taco soup tonight! This will be a ‘go to’ from now on!
glad you enjoyed!
I crave this every year. Perfect recipe.
🙂 yay! it’s about that time!
Great recipe. I love that it can be made all in one bowl and it tastes great too! The texture and flavor is spot on. I did leave the pumpkin pie spice out to use for my 3 bean chili. So good!
thank you!
Followed the recipe exactly, made in an 8×8 pan. Came out a bit gummy, moist but not fluffy at all…though tasted great. Any suggestions?
Hmm it’s either the baking powder(it’s could be old) or the batter needed more flour. Measuring errors or other caused extra moisture. What flours did you use?
I absolutely love this recipe. It’s fast, easy, and delicious. The pumpkin flavor really comes through.
thank you, Dana!
This is delicious and fairly quick to make. It tastes so good on a cold Florida day with some black bean soup!
Perfect combo!
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!!!
I’m so glad you like the recipe!
Can I make this in a cast iron pan, and do you know how much time it would take? Still about 35 minutes?
Give it a try and check at 25 minutes.