Vegan Pumpkin Cornbread

1 Bowl Vegan Pumpkin Cornbread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. Vegan Soy-free Recipe. Makes 9 by 5 loaf. (Double the recipe for a 9 by 9 pan use 1 cup non dairy milk.)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F. Grease or line a 9 by 5 inch loaf pan.

Step 2

In a bowl, combine all the wet ingredients and mix well. Sift in the flour, baking powder, soda, spices and salt.

Step 3

Add in the cornmeal and mix to combine. Transfer the batter to prepared loaf pan and use a spatula to even it out.

Step 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 min).

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