Vegan Pumpkin Cornbread – 1 Bowl

Ingredients

Wet:

• 1/2 cup pumpkin puree
• 2 tbsp oil, (organic safflower or coconut)
• 1/4 cup maple syrup
• 3/4 cup almond milk, or other non dairy milk to make nut-free
• 1 tsp vinegar, (apple cider or white)

Dry:

• 1/2 cup flour, (I use unbleached all purpose)
• 1.5 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp pumpkin pie spice, (more or less to preference)
• 1/3 tsp salt, (or scant 1/2 tsp)
• 3/4 cup fine or medium cornmeal

Steps

1. Set the oven to 350 degrees F to preheat. Grease a 9 by 5 inch loaf pan, or line it.
2. Mix all wet ingredients well in a bowl, then sift in flour, baking powder, baking soda, spices and salt.
3. Mix in cornmeal to combine. Transfer to the prepared loaf pan and level with a spatula.
4. Bake for 34 to 37 minutes. Cool for 5 minutes, remove from the pan and cool for another 10 minutes before slicing. For cornbread muffins instead, bake for 20-24 minutes.