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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 .
Would 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?
yes 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
I want to know this as well. 🙂
it should work with oat flour. i would add a bit more flour depending on the consistency. keep it thick muffin batter like
If 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.
Hi 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.
This sounds delicious! I can’t wait to try. Thanks for sharing!
Tyra
http://www.strengthandcharm.com
Has anyone tried with oat flour?
I want to know this as well! 🙂
it should work with oat flour. i would add a bit more flour depending on the consistency. keep it thick muffin batter like
Ive never seen pumpkin spice in the U.K. is there an alternative?
You can make your own https://www.veganricha.com/recipe-pages/pumpkin-pie-spice-recipe or use just cinnamon
I 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!
How much jalapeño and nutritional yeast did you use? The savory version sounds wonderful.
you can add 1 jalapeno minced and 1 tbsp or more nutritional yeast
Is the amount of flour really on half a cup for a 9 x 5 inch tin?
yes, the rest of the volume is from cornmeal 3/4 cup.
Could 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 🙂
hm 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
Such a clever combination, I love the idea!
x Annabelle
travelsandtea.com