Description
A moist, dairy-free cornbread infused with pumpkin puree and warm spices, perfect for cozy fall meals. This simple vegan recipe is naturally gluten-free and ready in under an hour.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C) and grease an 8×8-inch baking pan or line with parchment paper.
2. In a large bowl, whisk together flour blend, cornmeal, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, stir pumpkin puree, plant-based milk, apple cider vinegar, oil, sweetener, and vanilla until smooth.
4. Pour wet ingredients into dry and fold gently until just combined, avoiding overmixing.
5. Transfer batter to prepared pan and smooth the top.
6. Bake for 25–30 minutes until golden and a toothpick inserted in center comes out clean.
7. Allow cornbread to cool in pan for 15 minutes before slicing into 8 pieces and serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 6
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Keywords: gluten free pumpkin cornbread, vegan pumpkin cornbread, fall baking, dairy free cornbread, easy pumpkin cornbread, plant based cornbread, cozy fall recipes