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!
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.
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.
