Imagine sinking your teeth into a slice of warm, golden cornbread that's not just delicious, but also completely vegan and gluten-free! This Pumpkin Cornbread is the ultimate autumn comfort food that will transform your kitchen into a cozy haven of irresistible aromas and flavors. Whether you're a dedicated vegan, gluten-sensitive, or simply a food lover looking for a mouthwatering twist on a classic recipe, this pumpkin cornbread will become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup gluten-free flour
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1 cup almond milk
- 1/4 cup coconut oil
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan or cast-iron skillet with additional coconut oil or line with parchment paper.
- In a large mixing bowl, whisk together the cornmeal, gluten-free flour, baking powder, salt, and ground cinnamon until well combined and no lumps remain.
- In a separate medium bowl, mix the pumpkin puree, maple syrup, almond milk, and melted coconut oil until smooth and fully integrated.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix until just combined, being careful not to overmix. The batter should be thick but pourable.
- Transfer the batter into the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Remove from the oven and let cool in the pan for 10-15 minutes before slicing.
- Cut into 8 equal squares and serve warm. Optional: Drizzle with additional maple syrup or serve with vegan butter.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Do not overmix the batter - this can lead to tough, dense cornbread. Mix just until ingredients are combined.
- For extra moisture, you can add a tablespoon of ground flaxseed to the wet ingredients.
- Test doneness with a toothpick - it should come out clean with just a few moist crumbs.
- Let the cornbread cool slightly before cutting to help it maintain its structure.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- For added flavor, consider sprinkling pumpkin seeds or a dash of extra cinnamon on top before baking.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 35g
Protein: 4g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
