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

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 197kcal
Author Alyssa Rimmer



  • Preheat the oven to 425ºF and line an 8x8 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.



Calories: 197kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Sodium: 170mg | Potassium: 238mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 0.2mg | Calcium: 117mg | Iron: 1.4mg