– pumpkin puree – maple syrup – almond milk or other non dairy milk to make nut-free – vinegar – flour – baking powder – baking soda – pumpkin pie spice – ine or medium cornmeal
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Preheat the oven to 350 degrees F and prepare a 9x5 inch loaf pan. Combine wet ingredients in a bowl, sift in flour, baking powder, soda, spices, and salt.
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Add cornmeal, mix, and transfer the batter to the loaf pan. Bake for 34 to 37 minutes. Cool for 5 minutes, then remove from the pan and cool for an additional 10 minutes before slicing.
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Alternatively, the batter can be used for cornbread muffins, baked for 20-24 minutes.
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