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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
a stack of three pieces of cornbread being drizzled by molasses
12 1x



  1. Preheat oven to 375F. Grease an 8-inch x 8-inch pan, or line with parchment paper or foil.
  2. 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.
  3. Combine the dry ingredients. In a large bowl, place cornmeal, oat flour, baking powder, cinnamon, salt, cloves, allspice, ginger, nutmeg, and baking soda; stir.
  4. Mix the wet ingredients. In the bowl with the milk mixture, add the flax egg, pumpkin, sugar, and vanilla. Whisk to combine.
  5. Slowly pour wet ingredients into the dry ingredients. Stir until just combined, but do not over-mix.
  6. Pour the batter into the prepared pan. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven; let the bread cool in the pan for a few minutes before serving.