Vegan Pumpkin Cornbread
This vegan pumpkin cornbread is moist, slightly sweet, and easy to make! A cozy plant-based side dish perfect for fall meals and gatherings.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 8-10 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Pescatarian, Vegan, Vegetarian
Ingredients
1 1/4 cup/290g pumpkin puree
4 tbsp/60ml neutral oil (canola, vegetable, sunflower, etc.)
1/2 cup/100g light brown sugar
6 tbsp/90ml non-dairy milk (any variety works)
1 cups/140g yellow cornmeal/fine ground polenta
1 cup/120g all-purpose flour
1 tbsp/12g baking powder
1/2 tsp/3g baking soda
1/2 tsp/3g salt
1/2 tsp/1g pumpkin pie spice
Instructions
Preheat oven to 375°F/190 C. Grease a 9”/23cm round or 8 x 8”/20 x 20cm square baking pan. Line the bottom with baking parchment for easiest removal.
In a large bowl, whisk together pumpkin puree, oil, and brown sugar until well emulsified.
Whisk in the milk.
Add cornmeal, flour, baking powder, baking soda, pumpkin pie spice, and salt. Stir in until smooth and no flour clumps remain.
Pour the batter into the pan and level.
Bake for 22-25 minutes until browned at the edges and a skewer inserted in the center comes out with a just a few crumbs.
Allow to cool for at least 10 minutes before cutting and serving. Best the same day warm or at room temperature. Cut in wedges or squares.
Find it online: https://thevgftable.com/vegan-pumpkin-cornbread/