Pumpkin Cornbread
You love pumpkin spice and you love cornbread? Let’s combine the two! If you’re looking for a quick and delicious bread that’s perfect with both a warm bowl of soup or your morning PSL, this Pumpkin Cornbread is for you.
Jump to RecipeIngredients and Inspiration
If there was ever a time of year for the fresh-out-of-the-oven bread cravings to kick in, now would be it. Picture it: the weather has just begun to get cool and crisp. The leaves are beginning to change colour and the sweaters have come out of their summer slumber. In other words, it’s the best friggin’ season of the YEAR and pumpkin spice everything is everywhere.
This Pumpkin Cornbread combines the warm, sweet spices that we all know and love about Pumpkin Spice, with the hearty and savoury comfort of cornbread. It’s not too sweet but also hits those warm, savoury notes, and is a total knockout with a dollop of butter.
What You’ll Need
- ground flax seed
- unsweetened plant milk
- apple cider vinegar
- pumpkin purée
- date paste or maple syrup
- gluten-free flour
- medium-grit cornmeal
- baking powder & soda
- salt
why we ♥︎ pumpkin cornbread
This Pumpkin Cornbread is both vegan AND gluten-free, has no refined sugars or oils, and is on the table in under an hour. Good luck trying to save any leftovers ’cause everyones going to be running back for seconds. And thirds. Possibly fourths.
How to make pumpkin cornbread
If you’ve never tried making bread batters in a blender or food processor, now is the time to try! I find it helps make the batter extra smooth and fluffy, ensuring a light and fluffy cornbread.
- Add all the wet ingredients to the blender/food processor first then blend until it becomes a smooth, thick liquid.
- Add the remaining dry ingredients and blend on medium speed until a thick batter forms. You may have to stop once or twice to scrape down the sides and push down the ingredients to help it blend.
- Pour the batter into a parchment lined square baking tin, smooth it into an even layer and bake for 30 minutes until the edges are slightly crispy and the top has begun to get ‘crackly’.
- Let cool in the pan for 5 minutes before removing and transferring it to a cooling rack. Once it’s just warm enough to handle slice it into 9 even squares, and enjoy!
Cornbread Comfort
Whether enjoyed warm straight from the pan, with a dollop of butter or with a hot bowl of soup or stew, this Pumpkin Cornbread is comforting perfection! Store leftovers in the fridge or freezer, but I highly doubt you’ll ever have leftovers of this cornbread as it’s so scrumptious.
If you digged this recipe you might love some of my other fall-inspired treats like Pumpkin Spice Bliss Balls, Pumpkin Spice Chocolate Chip Mini Scones, or Turmeric Ginger Banana Muffins!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Pumpkin Cornbread
Equipment
- 1 food processor or high-speed blender
Ingredients
- 1 flax 'egg' (1 tbsp ground flax seed + 3 tbsp water, sit 10 minutes)
- 1 cup unsweetened plant milk (I prefer soy)
- 1 tbsp apple cider vinegar
- 1 cup pumpkin purée (NOT pumpkin pie filling)
- ⅓ cup date paste OR maple syrup
- 2 to 3 tsp pumpkin pie spice blend (I use 2 for subtle hints of pumpkin spice)
- 1 cup gluten-free all-purpose flour
- 1 cup medium-grit cornmeal
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Preheat oven to 375°F and line a 9×9 baking tin with parchment paper.
- To a high-speed blender or food processor add the flax egg, soy milk, apple cider vinegar, pumpkin puree, and date paste. Blend on high-speed until smooth.
- Add the remaining ingredients and blend once more until a thick batter has formed. You may need to stop once or twice to scrape down the sidesand push down the ingredients to help it blend, plus you may add the ½ cup of water if needed.
- Transfer the batter to the baking tin and use a spatula to smooth it into a nice even layer.
- Bake for 30 mins until the edges are slightly golden and the top has begun to 'crackle'. Let cool in the pan for 5 minutes then remove and place on a cooling tray. Wait until its just warm enough to handle before slicing into 9 even squares.
- Serve with soups, stews, toasted with butter or just enjoy on it's own. IT'S SO GOOD!
