Vegan Pumpkin Cornbread
Vegan pumpkin cornbread - this quick and easy cornbread is the perfect autumn side dish for soups, stews and chilli.
Servings 9 people
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
Instructions
- Heat the oven to 200°C/180°C fan/400°F/gas mark 6. Grease a 20 cm/8 inch square cake tin and line with baking parchment.
- Whisk together the pumpkin puree, melted butter, yogurt, milk, brown sugar and vinegar in a large bowl.
- Whisk in the pumpkin spice, baking powder, bicarbonate of soda and salt, followed by the cornmeal and plain flour. The batter will be quite thick.
- Transfer the batter to the prepared tin and spread it level.
- Bake for about 20 minutes until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin then slice into squares and serve. Store any leftovers in an airtight container for up to four days.
Notes
- See post above for tips, details and step-by-step photos.
- 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.