This vegan pumpkin cornbread is moist, fluffy, and melts in your mouth with a perfect blend of sweet and savory. Plus, it’s easy to make, requires only one bowl, and it's gluten-free!
Pumpkin cornbread recipe is one of my favorite fall treats. With a mouth-watering mix of sweet maple syrup and savory cornmeal, cornbread is the perfect side dish. This vegan cornbread recipe has pumpkin puree in it, which gives it plenty of festive fall flavor. It's a moist and flavorful snack all by itself, not to mention a perfect pairing with all sorts of seasonal meals. Dunk it in my sweet potato and black bean quinoa chili on a cold day, and you’ll be in heaven!
Why You'll Love This Vegan Cornbread Recipe
- Packed with pumpkin flavor. Real pumpkin puree turns your classic cornbread recipe into a delicious fall side dish. It's easy enough for everyday baking, but I especially love this pumpkin cornbread at holidays like Thanksgiving.
- Vegan and gluten-free. I set out to make a gluten-free, vegan cornbread. And it’s as tender, light, and full of flavor as any cornbread I’ve tried!
- One bowl. Maybe the best part about this vegan pumpkin cornbread? You only need one bowl to make it!
What You’ll Need
Make sure to check out the recipe card at the bottom of the article, as it has the exact quantities that you need to make this vegan pumpkin cornbread. For now, here are some quick notes to get you started.
- Flax egg – You can use a real egg if you’re not making a vegan cornbread.
- Cornmeal – In order to get the perfect texture for your vegan cornbread, make sure you use coarse cornmeal.
- Gluten-free flour – I use a combination of quinoa flour and almond flour in this recipe.
- Baking powder and salt – Make sure that you're using baking powder and not baking soda (they're not the same!).
- Almond milk – Or any type of unsweetened, unseasoned milk.
- Pumpkin puree – You'll want to use 100% canned pumpkin puree. Not to be confused with pumpkin pie filling, which has spices and thickeners added in.
- Maple syrup – I love maple syrup since it plays up the fall flavors in this pumpkin cornbread. Feel free to use brown sugar or another sweetener of your choice.
- Olive oil – I substitute oil in place of butter in this vegan recipe. Oil also makes the cornbread crumb ultra moist and tender.
What is a Flax Egg?
A flax egg is just a mixture of flaxseed meal and water. It provides structure to this vegan cornbread recipe, just as a chicken egg would.
How to Make Vegan Pumpkin Cornbread
This tender vegan cornbread recipe is super easy to make. And not only does it make minimal mess, but it only takes 35 minutes! Follow this short step-by-step, and scroll to the recipe card for printable instructions.
- Make the flax egg. First, beat the flaxseed meal with water to make your “egg”. It'll need to rest for a few minutes to thicken.
- Mix the dry ingredients. Meanwhile, whisk together all of the dry ingredients in a large bowl.
- Add the wet ingredients. Add the wet ingredients and the flax egg to the bowl, and mix until they’re combined with the dry ingredients.
- Fill the pan. Now, pour the vegan pumpkin cornbread batter into a lined 8×8 baking pan.
- Bake. Bake the cornbread at 425ºF for 23-25 minutes. It should be golden brown, and a cake tester (or a toothpick) should come out clean when inserted into the middle.
- Cool. Remove the cornbread from the oven, and let it rest for 5 minutes. Then transfer the cornbread to a cooling rack, and let it rest until completely cooled.
Recipe Tips
Follow these tips to ensure that your vegan pumpkin cornbread is perfect every time.
- Make sure there are no lumps. Be sure to thoroughly whisk the wet ingredients into the dry ingredients, until everything is combined. The last thing anyone wants in a moist cornbread is lumps of flour!
- Don’t over bake. Part of what makes this pumpkin cornbread so tasty is that it’s moist and tender. To make sure you get that luscious texture, don’t over bake it. Take the cornbread out of the oven as soon as a cake tester comes out clean, even if the middle still looks soft.
- Let it cool completely. When you pull this cornbread out of the oven, your home will instantly smell like corn, pumpkin, and maple syrup. Resist the temptation to dive in, and let the cornbread cool completely. This will allow it to finish cooking, and then firm up.
What to Eat With Pumpkin Cornbread
A slice of vegan pumpkin cornbread tastes amazing alongside a bowl of spicy vegan chili, and it's also a great side dish for saucy pasta, curries, or any dish with gravy! In the wintertime, I love this flavorful bread dunked in cozy soup recipes like this garlicky roasted cauliflower chowder or a creamy tomato bisque.
How to Store
- Countertop. This cornbread will last at room temperature for up to 5 days. Just make sure you store it in an airtight container.
- Freeze. Place the pumpkin cornbread in an airtight container and freeze it for up to 2 months, then defrost before eating.
More Easy side Dishes
- Vegan Pumpkin Bread
- Gluten-Free Popovers
- Gluten-Free Yeast-Free Quinoa Bread
- Quinoa Almond Flour Bread
One Bowl Vegan Pumpkin Cornbread
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- 1 1/4 cups coarse cornmeal
- 1/2 cup quinoa flour
- 1/2 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 cup almond milk
- 1/4 cup pumpkin puree
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425ºF and line an 8×8 baking pan with parchment paper.
- Beat together the flaxseed meal and water and set aside for 5 minutes to gel.
- In a large mixing bowl, whisk together the dry ingredients. Add the milk, flax egg, pumpkin, syrup and olive oil and stir to combine.
- 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.
- 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.
Notes
Nutrition
