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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 .
Richa, you are amazing! I truly love your recipes. This pumpkin cornbread is sooo delicious & easy!! Readers, always double the batch because it’s delicious the first day and wonderful toasted the second. Sorry to gush, but I have made it about 100 times and everyone loves it. Thanks so much and please keep the recipes coming 🙂
yay! so awesome!
This was the best of any of the vegan cornbread recipes that I have cooked. I love that it made a small pan. I’m weird, but not fond of pumpkin spice. I just left it out all together. The texture was great. It rose beautifully. I had this for my NY’s dinner with some greens and black-eyed peas.
awesome!
Made the sweet version as written tonight and served it with chili. It was delicious! Very moist, perfect texture, delicate sweetness. I might use less (or no) pumpkin pie spice for a more neutral flavor next time, but it was delicious as is! Simple to make with just one bowl to clean up.
awesome!
This is absolutely delicious! I wasn’t sure about the combo, but love it. Used brown rice flour instead of all purpose. I’m going to make another loaf today to use up the pumpkin! Thanks!!
The dough was a bit watery but it turned out fluffy and yummy corn bread baked for 37mins!!
OMG, I’m into you!
awesome! Maybe it needed a bit more flour. different flours/brands and cornmeal can absorb differently, also pumpkin puree varies in moisture by brand. Great that it worked out!
I made it today, doubling the recipe for my pan size, omitting the oil in place of more pumpkin, and using melted coconut sugar in place of maple syrup. I also used amaranth flour because I didn’t have any regular flour on hand. In 34 minutes baking time, it turned out pretty well — the texture was great, though it could have used more taste – I would suggest the savory or sweet adaptation. Other people really enjoyed it, though.
great! maybe the flour made a difference. definitely adjust the flavor to preference to make it more savory/herbed or sweeter and spiced.
I made a savory version suggested at the bottom of the recipe: less maple sugar, more salt, added chopped jalapeño and nutritional yeast. Very soft and moist, simply delicious!
awesome!
Fyi I made this and will also for Easter but made coconut whip cream to top it off!!😊
This was fantastic ad sooo moist!
Awesome!
I love the pumpkin bread. I tried the savory and didn’t care for to my taste. The pumpkin cornbread is a must try. Also I tried both pumpkin breads in your book. Both great. I like the One bowl best.
Your books are great. I know they have been tested and actually used by you. Not just a fill in and get bad results.
You give a lot of helpful info in the books. ex. substituting the different flours.
Great work and look forward to more books.
thank you
Awesome! thank you! yes the book gets tested for all options by recipe testers as well, atleast 3 tests per recipe.