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
- 3/4 cup almond milk room temperature
- 1/4 cup white vinegar
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup coconut oil melted
- 1/3 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)
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!
Take 5 seconds to . We greatly appreciate it!
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