Vegan Pumpkin Cornbread

Although I love my other versions of cornbread, my Vegan Skillet Cornbread, and Vegan Gluten-Free Cornbread recipes are equally delicious!

I was truly blown away with how delicious and tender this pumpkin cornbread turned out, this will definitely be your family favorite for fall and holiday. The mindblowing thing is that this easy pumpkin cornbread recipe is vegan and gluten-free.

Vegan Pumpkin Cornbread

This is truly the best vegan pumpkin cornbread recipe ever, it is a great way to change up your Thanksgiving menu by changing your cornbread from the classic style cornbread.

For pumpkin cornbread recipe, use pureed pumpkin, not pumpkin pie filling. You can easily make your own pumpkin puree by baking a pumpkin. Take a pumpkin, remove the stem, cut the pumpkin into half from the top of the stem to bottom. Scoop out the seeds and fibers. Lay the pumpkin halves, flesh side down on a baking sheet. Bake for 1 hour at 400 degrees F. 

Cool pumpkin for about 1 hour, Remove the flesh, discard the skin, process the flesh in a food processor until smooth. Pumpkin puree stores well in the refrigerator for about 1 week.

Pumpkin cornbread ingredients

Vegan Pumpkin Cornbread Ingredients

  • Almond Milk – Adds moisture to your pumpkin bread but you can substitute with soy milk, coconut milk, oat milk, hemp milk.
  • Vegan Butter – I love the buttery flavor that vegan butter adds to cornbread, you can substitute with coconut oil. I used Earth Balance Buttery Spread.
  • Ground flaxseeds – ground flaxseeds mixed with liquid a great vegan egg replacer. I mixed it with the almond milk and vanilla and let it sit for a few minutes before adding to the dry ingredients. Golden Flaxseeds are best to blend in with the color of cornbread.
  • Vanilla – Adds flavor to your cornbread. 
  • Cornmeal – For this recipe, use organic cornmeal or one that is certified gluten-free if you are following a gluten-free diet. Bob’s Red Mills
  • All-Purpose Gluten-Free Flour – I used Krusteaz all-purpose gluten-free flour, not all gluten-free flour blends are created equally. I find depending on the brand you may require more or less liquid so its best to use the brand I use or adjust liquid accordingly.
  • Sugar – Adding sweetener to your pumpkin cornbread takes it to another level of taste, I added just enough organic cane sugar that it is not too sweet. You can substitute cane sugar with coconut sugar. 
  • Baking powder – I use aluminum-free baking powder, Hain’s brand is gluten-free and sodium-free as well.
  • Cinnamon, nutmeg, ginger, salt – pumpkin spice flavors, perfect for fall. I always use Himalayan pink salt.
  • Pumpkin puree– make your own pumpkin puree or buy store-bought canned pumpkin puree made from 100% pumpkin.

How To Make Pumpkin Cornbread

  1. Preheat oven 375 degrees F. Grease an 8×8 pan with cooking spray, set aside.
  2. In a medium bowl, combine almond milk, ground flaxseeds, melted butter, vanilla, stir well, set aside.
  3. In a large bowl, mix cornmeal, gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Add the almond milk mixture and stir well to combine. Fold in the pumpkin puree and mix well.
  5. Scoop the batter into the prepared baking pan and spread evenly, bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool for about 5 minutes, remove from pan onto a cooling rack. Serve immediately.

How To Avoid Coconut Oil Clumping When Adding To Cold Liquid?

It’s frustrating when adding coconut oil to cold almond milk or other non-dairy milk. Don’t worry, you want to melt your coconut oil, making sure it’s not too hot, add your cold liquid to the saucepan. Remove it from the stove and allow to cool before adding it to your dry ingredients.

 

Overlay of finished cornbread in baking dish on a marbled background

What Do You Eat Pumpkin Cornbread With?

Cornbread is delicious served with Southern Black-Eyed Peas, Barbecue Cauliflower Wings, Vegan Southern-Syle Collard Greens, Vegan Mac, and Cheese, Vegan Southern Green Beans And Potatoes, Vegan Peach Cobbler. 

More Delicious Vegan Pumpkin Recipes

Pumpkin Cornbread slices holding one piece with finger

If you enjoyed this post about Vegan Pumpkin Cornbread and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Healthier Steps.

Vegan pumpkin cornbread recipe, pieces stacked on a white plate

Vegan Pumpkin Cornbread

This Vegan pumpkin cornbread is moist and flavorful, my new favorite way to eat cornbread, the added pumpkin puree, pumpkin spice blend takes your cornbread to another level both in taste and texture.
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan pumpkin cornbread
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 16 servings
Calories: 139kcal

Ingredients

  • 1 1/2 cups almond milk
  • 1/4 cup ground flax seeds (golden kind)
  • 1/4 cup Vegan Butter melted or coconut oil
  • 1 teaspoon vanilla
  • 1 cup organic cornmeal
  • 1 cup all-purpose gluten-free flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree

Instructions

  • Preheat oven to 375 degrees F. Grease an 8×8 pan with cooking spray and set aside.
  • In a medium bowl, combine almond milk, ground flaxseeds, melted butter, and vanilla. Stir well, and set aside.
  • . In a large bowl, mix cornmeal, gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Add the almond milk mixture and stir well to combine. Fold in the pumpkin puree and mix well.
  • Scoop the batter into the prepared baking pan and spread evenly, bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool for about 5 minutes; remove from the pan onto a cooling rack. Serve immediately.

Nutrition

Calories: 139kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 207mg | Potassium: 86mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2518IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

Similar Posts

29 Comments

  1. 5 stars
    What a great recipe! I’ve been doing Keto and have been looking for healthier plant based recipes as well! Thank you for sharing it!

  2. 5 stars
    Cornbread is a must for our Thanksgiving table! I am so glad that this year I will make the vegan version thanks to your recipe!

  3. Wow! This is new to e. I didn’t know that pumpkin can be used or can be an ingredient for a bread. I’ll try this recipe.

    1. Absolutely! Pumpkin is a fantastic ingredient for bread, adding a moist texture and a delightful flavor.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating