Vegan Pumpkin Cornbread - 1 Bowl
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. Makes 9 by 5 loaf. (Double the recipe for a 9 by 9 pan use 1 cup non dairy milk.)
Servings: 4
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
For sweeter cornbread: Add 2 tbsp sugar and more pumpkin pie spice.
For savory cornbread: Use 2 tbsp maple instead of 1/4 cup, 1/2 tsp salt, add 1/2 to 1 italian herbs, 1/2 tsp garlic powder, 1/4 tsp onion powder, chopped jalapeno, nutritional yeast or vegan cheese shreds.
To make this gluten-free: Use bob's red mill 1:1 blend for the all purpose flour.
Nutrition is for 2 slices (1 of 4 serves)
Nutrition
Calories: 308kcal | Carbohydrates: 51g | Protein: 5g | Fat: 9g | Sodium: 340mg | Potassium: 410mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4765IU | Vitamin C: 1.3mg | Calcium: 170mg | Iron: 2.3mg