Vegan Pumpkin Cornbread

Name: Vegan Pumpkin Cornbread
Prep time: 10 min
Cook time: 20 min
Ingredients: 300 g (1 ¼ cups) pumpkin puree; 120 g (½ cup) vegan block butter (melted); 120 g (½ cup) plain non-dairy yogurt (I use soy); 60 ml (¼ cup) unsweetened non-dairy milk (I use soy); 60 g (⅓ cup) light brown soft sugar; 2 teaspoons vinegar; 2 teaspoons pumpkin spice; 2 teaspoons baking powder; 1 teaspoon bicarbonate of soda (baking soda); ½ teaspoon salt; 175 g (1 cup + 2 Tablespoons) fine cornmeal; 150 g (1 ¼ cups) plain (all-purpose) flour

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Vegan pumpkin cornbread - this quick and easy cornbread is the perfect autumn side dish for soups, stews and chilli.

It is soft, fluffy, moist, tender and buttery with a mildly sweet and lightly spiced flavour and can also easily be made gluten-free.

Close up of squares of vegan pumpkin cornbread.

This vegan pumpkin cornbread is a delicious autumnal twist on my classic vegan cornbread recipe. It is wonderful served alongside soups, stews and chilli, but it is so delicious that I will happily just eat it on it's own as a snack, preferably with a smear of butter. It would also make a great addition to your Thanksgiving table, if that is something you happen to celebrate.

The flavour is somewhere between sweet and savoury which makes it really versatile, and you can customise it as you wish to make it more or less sweet and also add whatever mix-ins you like.

It also happens to be insanely quick and easy to make in just one bowl, and it can be ready to eat in just 30-40 minutes!

A labelled photo of the ingredients needed to make vegan pumpkin cornbread.

Ingredient Details:

Tinned pumpkin puree: You need to use pure pumpkin puree, NOT pumpkin pie filling. It is available from many larger supermarkets in the UK, or online.

Cornmeal: I recommend using a fine or medium ground yellow cornmeal.

Baking powder and bicarbonate of soda (baking soda): You need to use both, they are not interchangeable.

Pumpkin spice: In the UK this is readily available online and you can also make your own. You can reduce, increase or omit the spice depending on how spiced you want the cornbread to be. You can also just add a touch of cinnamon in place of the pumpkin spice.

Soya yogurt: A plain, preferably unsweetened, soya or coconut yogurt replaces the eggs and adds moisture and flavour.

Brown sugar: You can use either light or dark brown sugar, or swap it for 60 ml (¼ cup) of maple syrup instead.

Vegan butter: Melted vegan butter adds moisture, richness and flavour. I recommend using a block style butter rather than a spreadable one for the best results.

Plain flour: Plain (all-purpose) flour is best but you can also use a plain gluten-free flour blend.

Soya milk: Any unsweetened non-dairy milk is fine but I always prefer to use soya milk for baking as it has the highest protein content.

Vinegar: This reacts with the baking soda to help the cornbread rise.

Squares of vegan pumpkin cornbread in a tin.

How To Make Vegan Pumpkin Cornbread:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Whisk together the pumpkin puree, melted butter, yogurt, milk, brown sugar and vinegar in a large bowl.

Step 1, the whisked wet ingredients in a bowl.

Step 2: Whisk in the pumpkin spice, baking powder and soda and salt, followed by the cornmeal and plain flour.

Step 3: Transfer the batter to a lined 20cm/8in square tin and spread it level.

Step 4: Bake for 20 minutes.

Squares of vegan pumpkin cornbread on a sheet of baking paper.

Top Tips:

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

This vegan pumpkin cornbread is lightly sweetened, if you prefer yours more sweet then you can increase the sugar to about 100g (½ cup). Alternatively, if you like your cornbread more savoury then you can decrease the sugar.

I like the flavour of this cornbread made with melted vegan butter best (I use Naturli Vegan Block or Flora plant butter), but you can also use 120 ml (½ cup) of oil instead.

I kept my cornbread plain but you can add mix-ins as you like - well-drained tinned sweetcorn, chopped jalapeños, spring onions, herbs, pumpkin seeds, vegan cheese, nuts, dried cranberries or even blueberries.

FAQ's:

How should I store vegan pumpkin cornbread?

It will keep in an airtight container at room temperature for up to 4 days.

Can I freeze it?

Yes this vegan pumpkin cornbread freezes well, either in an airtight container or well wrapped. Allow to defrost at room temperature then refresh in a low oven to serve.

Can I make it gluten-free?

Yes, cornmeal is naturally gluten-free and in place of the plain flour simply use the same weight of a gluten-free plain flour blend, and add in a ¼ tsp xanthan gum if the flour blend doesn't already include it.

What should I serve vegan pumpkin cornbread with?

It is delicious dunked in soup or stew or as a side with chilli. It is also lovely just on it's own with butter, and maybe even some blackberry jam!

Can I make a smaller batch?

Yes, a half batch of the recipe works well in a 2lb loaf tin.

Squares of vegan pumpkin cornbread in a baking paper lined tin.

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