Vegan Pumpkin Cornbread - 1 Bowl
User Reviews
5
-
Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4
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Calories
308 kcal
Vegan Pumpkin Cornbread - 1 Bowl
Description
This one-bowl recipe mixes pumpkin puree, neutral cooking oil, maple syrup, almond milk, and vinegar to form the wet base, to which flours, baking agents, salt, and pumpkin pie spice are sifted and combined with cornmeal. The batter is transferred to a greased loaf pan and baked until set with a slightly golden crust.
The pumpkin puree adds moisture and subtle flavor, complemented by the warming spice blend. The cornmeal gives texture and a slight graininess typical of cornbread, while the baking powder and soda provide lift for a light crumb. Baking in a 9x5 loaf pan or muffin cups allows versatility in serving format.
The bread slices well for breakfast or a side dish, pairing nicely with vegan butters or savory accompaniments. Adjusting maple syrup or spices can customize sweetness and flavor profile.
To vary the recipe, add sugar or herbs for sweetness or savoriness. Gluten-free flour substitutions are possible. Nutrition calculations apply per serving based on slices.
Ingredients
Wet:
- 1/2 cup pumpkin puree
- 2 tbsp neutral cooking oil organic safflower or coconut, generic cooking oil
- 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 cornmeal 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).
Notes
- For sweeter cornbread, add 2 tablespoons sugar and increase pumpkin pie spice to taste.
- To make savory cornbread, reduce maple syrup to 2 tablespoons, add ½ teaspoon salt, Italian herbs, garlic powder, onion powder, chopped jalapeño, nutritional yeast, or vegan cheese shreds.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free blend.
- Nutrition information is given per two slices, assuming the loaf is cut into four servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Sodium | 340mg | 14% |
| Potassium | 410mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 4765IU | 95% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 170mg | 17% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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