Pumpkin cornbread

Vegan Soy-free Recipe

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.

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Key Ingredients

– 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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1

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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2

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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3

Alternatively, the batter can be used for cornbread muffins, baked for 20-24 minutes.

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