Pumpkin Cornbread
This pumpkin cornbread is a great, easy, vegan side dish for any meal! It's made with whole wheat pastry flour, coconut oil, and smothered in maple syrup!
Servings: 8 people
Calories: 303kcal
Ingredients
- ¾ cup almond milk room temperature
- ¼ cup white vinegar
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ cup coconut oil melted
- ⅓ cup brown sugar packed
- 1 (15 oz) can pumpkin puree
- vegan butter for topping (optional, but highly recommended)
- maple syrup for topping (optional, but highly recommended)
Instructions
- Preheat your oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.
- Stir together almond milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.
- Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.
- Whisk together coconut oil and granulated sugar until well combined.
- Whisk in pumpkin puree.
- Stir in almond milk/vinegar mixture.
- Now stir in your dry ingredients.
- Mix until just combined.
- Don't over mix, or you'll end up with tough bread!
- Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.
- Remove from the oven, let cool slightly and then serve immediately with vegan butter and maple syrup!
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Nutrition
Serving: 1large slice | Calories: 303kcal | Carbohydrates: 39g | Protein: 5g | Fat: 16g | Saturated Fat: 12g | Sodium: 251mg | Potassium: 240mg | Fiber: 5g | Sugar: 11g | Vitamin A: 8275IU | Vitamin C: 2.2mg | Calcium: 55mg | Iron: 1.9mg
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