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One Bowl Vegan Pumpkin Cornbread

Author - Alyssa Rimmer

I woke up the other day with a massive craving for chili. So I whipped up a batch of my sweet potato + black bean quinoa chili, but there was something missing. I needed something to dip into this chunky bowl of goodness. Something to sop up those warm chili flavors. And it hit me: this dish needs cornbread.

But like cornbread is NOT something that I make often, nor is it something that I have the ingredients for on hand. So I went to the store, picked up a bag of coarse cornmeal and realized they had a recipe on the back of the bag (yay!). Tweaked it to make it gluten-free and while it was definitely good, I knew I could do better.

So here we have it. An upgraded version of a classic cornbread using pumpkin, maple syrup and quinoa flour. Let's just call this vegan pumpkin cornbread your new . I followed the recipe on the back, adapting it slightly to be gluten-free, In the season of soups, chilis and stews, we all need to classic cornbread recipe, right? A recipe that has a slight sweetness, is soft and tender, and soaks up all those lovely flavors.

Best part of all? All you need is one bowl and 10 ingredients to whip up this lovely little number.

How to make THE BEST vegan pumpkin cornbread -- just one bowl and 10 ingredients!

I honestly didn't know that making cornbread was so simple!

And I'm realizing now that this recipe could be tweaked pretty easily based on the ingredients you have one hand. Here are some substitution ideas:

  • Flax egg. If you don't want to use flax eggs, you could certainly just swap in a regular egg instead.
  • Pumpkin. Don't have pumpkin puree on hand? I think you could easily swap in any other pureed fruit. Of course squashes would be the easiest (butternut/sweet potato is what I'm thinking), but I also think apple butter or applesauce would be delightful!
  • Quinoa flour. Pretty much any gluten-free flour would work here. I wouldn't use an all purpose or mixed blend, but instead I would try brown rice, sorghum, millet, etc. They're all going to be pretty interchangeable.
  • Almond flour. This is a bit trickier since nut flours have their own texture completely. If you can't have almonds, I would recommend trying cashew or hazelnut flour. You could try using another grain flour, but I'm honestly not sure it would work!
  • Maple syrup. You could certainly swap in any liquid sweetener here. Honey or agave would be fabulous!

This EASY vegan pumpkin cornbread recipe is made in just one bowl and uses only 10 ingredients!

And how about some recipes to try this pumpkin cornbread with? Here are some of my favorite soups, stews and chilis that could use a little cornbread dipping vessel:

or really any of the recipes from the soup section on SQ!

Vegan Pumpkin Cornbread made in just ONE BOWL and less than 10 ingredients!

Your turn…

What is your favorite baked good to serve with a comforting soup or stew? I personally love cornbread and scones, but I'd love to hear from you! Let me know your favorites in the comment section and I'll try to make them happen this fall!

xo Alyssa

Vegan Pumpkin Cornbread made in just ONE BOWL and less than 10 ingredients!

This EASY vegan pumpkin cornbread recipe is made in just one bowl and uses only 10 ingredients!
4.5 from 4 votes
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One Bowl Vegan Pumpkin Cornbread

An upgraded version of a classic cornbread using pumpkin, maple syrup and quinoa flour. 

Course bread
Cuisine American
Keyword cornbread, pumpkin, vegan bread
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 squares
Calories 197 kcal
Author Alyssa Rimmer

Ingredients

Instructions

  1. Preheat the oven to 425ºF and line an 8x8 baking pan with parchment paper.
  2. Beat together the flaxseed meal and water and set aside for 5 minutes to gel.
  3. In a large mixing bowl, whisk together the dry ingredients. Add the milk, flax egg, pumpkin, syrup and olive oil and stir to combine.
  4. Transfer batter to the prepared baking pan. Bake for 23 - 25 minutes until golden brown and a cake tester inserted into the center comes out clean.
  5. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before slicing into squares.
Nutrition Facts
One Bowl Vegan Pumpkin Cornbread
Amount Per Serving
Calories 197 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Sodium 170mg 7%
Potassium 238mg 7%
Total Carbohydrates 25g 8%
Dietary Fiber 3g 12%
Sugars 3g
Protein 4g 8%
Vitamin A 21.2%
Vitamin C 0.3%
Calcium 11.7%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.


 

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This EASY vegan pumpkin cornbread recipe is made in just one bowl and uses only 10 ingredients!

 

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19 comments
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    • Bitter? Might be your quinoa flour! I would say next time toast the quinoa flour or swap it for brown rice. Some people are very sensitive to the flavor of quinoa flour and find it to be bitter.

      • Wish I’d read this before I made it. The cornbread came out perfect, fluffy but tasted horribly bitter. Next time I will use brown rice flour. Thanks

        • Sorry you didn’t enjoy it! It all depends on your taste preferences and how sensitive you are to the taste of quinoa. I never toast mine and it’s fine!

  1. Hi… is there a strong pumpkin taste? Could I sub applesauce or something else for the pumpkin?
    I’m excited to make these!!!

    • I don’t think it does! I think you could sub applesauce, but it wouldn’t be very much like cornbread. What about sweet potato? Or butternut squash? Those would be delicious!

  2. Made these today, along with the “Crockpot Sweet Potato & Black Bean Quinoa Chili”. They paired very well together! I shared them with 6 friends who are always amazed that my vegan diet includes way more than green salad. I’m already looking forward to using this recipe again! Thank you!

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