How to make:
Vegan Pumpkin Cornbread
This delicious vegan Pumpkin Cornbread is your new favorite side for a holiday dinner or weeknight meal! Plus, it’s gluten-free!
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Author:
Yield:
12 1x
Ingredients
- 1 tablespoon flax meal + 2 1/2 tablespoons water
- 3/4 cup + 1 tablespoon non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 1/2 cups organic fine cornmeal
- 1/2 cup oat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/2 cup + 2 tablespoons pure pumpkin puree
- 3–4 tablespoons coconut sugar, depending on how sweet you want your bread
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375F. Grease an 8-inch x 8-inch pan, or line with parchment paper or foil.
- Make the flax egg. In a small bowl, combine flax meal and water; set aside in the fridge. In another small bowl, add milk and vinegar; stir. Let the mixtures sit for 10 minutes.
- Combine the dry ingredients. In a large bowl, place cornmeal, oat flour, baking powder, cinnamon, salt, cloves, allspice, ginger, nutmeg, and baking soda; stir.
- Mix the wet ingredients. In the bowl with the milk mixture, add the flax egg, pumpkin, sugar, and vanilla. Whisk to combine.
- Slowly pour wet ingredients into the dry ingredients. Stir until just combined, but do not over-mix.
- Pour the batter into the prepared pan. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven; let the bread cool in the pan for a few minutes before serving.
Find it online: https://www.emilieeats.com/vegan-pumpkin-cornbread-gluten-free/