Pumpkin Corn Bread

Pumpkin Corn Bread

This pumpkin cornbread is easy, low maintenance, and super fluffy! Fall is a fantastic time for vegan baking, because pumpkin does all the heavy lifting that an egg would do!

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Pumpkin Cornbread

November 22, 2017
: 16
: 5 min
: 25 min
: 30 min
: Easy

This pumpkin cornbread is the perfect side for your holiday meal! Its easy, fluffy, and comes together in just 30 minutes.

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Ingredients
  • 6 Tablespoons vegan butter, melted
  • 3/4 cup pumpkin puree
  • 1 1/4 cup cashew milk
  • 1 1/2 cups corn meal
  • 1 cup all purpose flour
  • 3 1/2 teaspoons baking powder
  • 3 Tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
Directions
  • Step 1 1. Preheat the oven to 325F
  • Step 2 2. In a small bowl, mix together the melted vegan butter, pumpkin puree, and cashew milk. Set aside.
  • Step 3 3. In a large bowl, combine the remaining ingredients. Fold (lightly stir) the wet and dry ingredients together.
  • Step 4 4. Pour the batter into a parchment lined 8×8 square baking pan and bake for 25 minutes, or until set.
  • Step 5 5. Let rest for 5 minutes before slicing. Serve with additional vegan butter if desired.


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