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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 .
Loved it. Followed the recipe except use a little less salt and use oat flour instead of all-purpose flour.
sounds great
I would love to try this. Can I substitute all purpose flour with whole grain flour?
yes
This was delicious! I served it with chili and it was fantastic! The fact that it was sweet also seemed to reduce the urge to have dessert after because it kind of hit that spot too. I made them as muffins and we all enjoyed – will make again, for sure.
I doubled the batch and used half AP flour and half oat flour.
two birds . one stone!
I’d love to make this again, but I’ve found that I can’t tolerate oil anymore. Is there a substitute for oil?
Just omit it and add 1 tbsp more pumpkin purée
I thought I had a brand new idea, and thought to check the internet just in case there was a recipe already for vegan pumpkin cornbread (I’m GF also), and much to my surprise a bunch of recipes came up. I chose this one, and I’m KEEPING IT! I only replaced with gluten free flour. This is AMAZING…so delicious and moist. Thank you so much for this! I’ve already have shared it with friends and family! My husband loves it also!
Awesome!
Would this recipe work if I omitted the corn meal or replaced with something else? I can’t have corn.
Use fine semolina instead
My new favorite cornbread recipe! I’m a sucker for anything pumpkin and this really has a ton of pumpkin spice flavor. I usually don’t follow recipes exactly but this was perfect as is!
❤️❤️
I’m on a low sodium diet, so I omitted the salt to lower it a bit more for me. I also used 2 T maple syrup, and vanilla soy milk. I’ve never had cornbread with pumpkin pie spice, so I was a little hesitant, but it adds a lovely flavor. I baked it in my small iron skillet for about 20 minutes. It came out amazing, and is the perfect accompaniment to soup/stew/chili. Thank you. 🙂
Awesome
This was a great option to use up some leftover canned pumpkin. I cut down on the maple syrup, as I wanted something that could pair well with soup, and it turned out perfectly.
Simple and delicious cornbread! I dialed down the maple syrup to just 2 tbsp and omitted the pumpkin pie spice because I wanted a more savory, neutral flavor. Kept everything else exactly the same and it was a very successful recipe!
Awesome