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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 .
These were so good. We ended up making one batch, then a double batch. My kids loved them! I substituted out the oil for more pumpkin, and they were still excellent. Thanks for the recipe!
I am just joining, I liked the ingredients in this recipe as I am slowly switching to non wheat flours. Can oat flor be achieved by grinding steel cut oats? Also what is the name of your recipe boo, and is it available in stores like Chapters or is it online? I am trying to cook for my daughters friend who is a vegetarian, save him from a hummus diet, seriously. I think your recipe book will be our saving grace ! want to understand how other flours change texture of recipes, what leavening agents /combinations work best ..is this in your book?
Welcome!! great, yes steel cut oats make excellent oat flour. Actually my books – hardcopy or Kobo can be ordered here (not in Chapters) are available on different platforms like Amazon, kobo and others !! Yes, there are many GF (gluten free) recipes & almost all have GF options/ flours / explanations / substitutions in the Notes section. Also, in the comments of each recipe you will see many other people have asked to swap out a certain flour. https://fettabbau-trim.today/mybooks/%3C/a%3E and leavening agents as well!!
We love this cornbread! We are a family of 7, and a double batch in two 9×5 loaf pans was not enough last time… think I could 4x the recipe and use a 13×9 pan?
Hooray! that would work. just check the batter consistency and add a bit more flour or cornmeal to keep it like thick muffin like batter. when you double baked goods, the flours might not need exactly double moisture. So you want to use just a bit less liquid when you double,
Thanks for this delicious recipe. I made the sweet version and then drizzled a bit of extra maple syrup on top and it was great.
I’m excited to try this; am interested in baking batter in muffin format using a silicone muffin pan. What would if anything would you suggest for this way of cooking the batter?
Muffins will cook faster, check at 21 mins
Thank you, Richa! I appreciate you.
I just made this for the first time tonight. WOW! It’s delicious and the perfect texture.
wow!! 🤩 thank you so much. i’m very happy that you’re so pleased with it
The first vegan cornbread that got rave reviews from the whole family. Tasty and a great moist texture.
Yay
Recipe is wonderful. It worked out so good and moist. And tasted great on its own and dipped in Vegan Richa’s pumpkin soup. Thank you.
wow!! pumpkin fest
I made three versions of this to take as samples for people who support our neighborhood’s certified organic farm, “Cyclops Farms,” in the middle of a residential area in Oceanside, California near my office. (I am trying to persuade people that pumpkins are not just for decoration, and that that “decorative” pumpkin should be cooked and used as food before it goes bad, instead of being tossed into the trash!)
I used rice milk and mashed pumpkin from the farm that I’d kept frozen for future use. I made the sweet version with pumpkin pie spice, the savory version with garlic, oregano, basil and black pepper,, and then I made a third version. The third version used fresh orange juice instead of rice milk, grated orange zest from a large orange, and, in place of the maple syrup, the orange-flavored syrup I had left after making candied orange peel.
They all turned out fine. But because I hadn’t read the info about adding more flour if the batter seemed too thin, I ended up having to cook the first two loaves a bit longer and a lower temperature (325 instead of 350) until they “set up.”
The texture and flavor is great. Thanks for the recipe!
awesome results and I agree that we should be using those pumpkins, great!
A dream come true!! A plant based cornbread recipe that is delicious- wonderful texture AND flavor. We are oil-free, so I omitted that and just added a Tbs extra pumpkin. Thank you!