Simple, practical, and full of everyday flavour, Vegan Pumpkin Cornbread - 1 Bowl is a vegan, vegetarian recipe made with pumpkin puree, oil, and maple syrup in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 35 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Recipes
  • Cuisine: Kitchen notes

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

Method

  1. Preheat oven to 350 degrees F. Grease or line a 9 by 5 inch loaf pan.
  2. In a bowl, combine all the wet ingredients and mix well. Sift in the flour, baking powder, soda, spices and salt.
  3. Add in the cornmeal and mix to combine. Transfer the batter to prepared loaf pan and use a spatula to even it out.
  4. Bake for 34 to 37 minutes. Cool for 5 minutes then remove from pan and cool for another 10 minutes before slicing. (You can also bake the batter into cornbread muffins. Bake for 20-24 minutes).

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.