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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
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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 .
I have made this recipe over 15 times. I almost always skip the pumpkin spice, but the base (with the actual pumpkin) is lovely and most to add cheese or jalapeno too. (Get the sweet and spicy jalapenos from trader Joe’s for it!)
Only cornbread recipe I visit on a regular!
I’ve made this recipe 4 times over the last 2 weeks. I followed the instructions exactly as above and it turns out perfect every time! Everyone who has tried it loves it!!! I’m going to attempt a double batch, or the muffins next, one loaf doesn’t last long at all at our house, and my kids are asking to have it in their lunch!
awesome!
I made this cornbread at 5 am while I got some vegan chili started in the slow cooker before work. I was half asleep, but this recipe turned out delicious. I used butternut squash purée instead of pumpkin purée. I only used 1 tsp of pumpkin spice and I used a flax and ancient grains all purpose flour. So so yummy 🙂
awesome
Can Agave Syrup be used instead of maple syrup?
yes
This stuff is crack. Thanks for the extra 5 holiday pounds, Richa!
😀
As always, your recipes are some of the best! I added some creamed corn for ome extra texture and just one of my favs in cornbread. Didn’t add the oil and it turned out great! Thank you!
awesome!
I have a few questions
Is cornmeal the same as ‘makki ka atta’?
Can I substitute oat or rice flour instead of all purpose flour?
yes, fine grain cornmeal is close to makki ka atta.
you can use oat flour
Thank you for this recipe! I made the GF version today; it’s really good! The pumpkin makes it soft and moist. I didn’t have PP spice, so I just added ground cinnamon, nutmeg, and ginger. I also used agave instead of maple (agave is cheaper for me, but I will use maple when I make this for Thanksgiving). I’ll probably use apple sauce over oil next time; I think it’ll complement the flavor well.
My only problem is that I got very little rise out of the bake. Is this due to the GF flour? Should I add more baking soda?
aweesome! yes gluten-baked goods dont rise much as there isnt any gluten to hold the structure you will need more starch for slightly better rise.
Can I use shredded zucchini instead of pumpkin puree? 1:1 substitution?
they are very different texture and consistency. One is a puree and one is shredded vegetable. You can use apple sauce. With zucchini, you would need to add more liquid.
I have a butternut squash sitting in my kitchen – could I microwave and puree that instead of the pumpkin? thanks