Vegan Pumpkin Cornbread
Vegan Pumpkin Cornbread is a delicious and moist dessert bread perfect for the fall season. This dish blends the coziness of pumpkin pie with the warmth of cornbread. It is amazing for anyone (vegans and non-vegans) who crave a tasty and satisfying dessert. The ideal balance of savory and sweet flavors makes this bread soft, velvety, and flavorful. This Vegan Pumpkin Cornbread is a great treat for Halloween, Thanksgiving, or any warm fall evening. The warmth of ginger, nutmeg, and cinnamon enhances the bread flavor. The pumpkin puree adds richness and warmth. Let’s bake this bread with the guidelines (mentioned below).
EQUIPMENT:
- Oven
- 9 by 9 Baking dish
- Mixing bowl
- A sharp knife
INGREDIENTS:
- Flax egg 1 (a blend of flax seeds and lukewarm water)
- Coarse cornmeal 1 1/4 cups
- Maple syrup 2 tbsp
- Quinoa flour 1/2 cup
- Half a cup of almond flour
- Baking powder 1 tbsp
- One-fourth cup of Pumpkin puree
- Sea salt 1/2 tsp
- Almond milk 1 cup
- 2 tbsp of olive oil
INGREDIENT NOTES:
Flax egg:
- For a vegan version, we used flax seeds and water to combine the batter and create a fluffy bread.
Cornmeal:
- It gives the bread a good texture.
Almond milk:
- Swap it with any sort of plant-based or dairy-free milk.
Pumpkin puree:
- We used canned pumpkin puree. You can also use fresh puree but it will take time.
Maple syrup:
- It provides a unique aroma. Replace it with any vegan-friendly sweetener.
Olive oil:
- It gives a moist and tender texture to the bread.
Baking powder:
- We used baking powder, not baking soda. Baking powder provides a fluffy texture to the bread.
INSTRUCTIONS:
- First, increase the oven temperature to 425 degrees F.
- Next, adjust a parchment paper to the 8 by 8-inch baking dish.
- Then, fill a bowl with half a cup of water. Next, mix flax seeds with this water.
- Stir and set aside the bowl for 7 to 10 minutes until the seed’s size increases.
- Meanwhile, stir all dry items.
- Add coarse cornmeal, baking powder, almond flour, sea salt, and quinoa flour to a bowl.
- Mix all items and put them aside.
- Next, add olive oil, pumpkin puree, maple syrup, almond milk, and flax egg to the dry items bowl.
- Combine all items. Make a clean and lumps-free batter.
- Shift this batter to the baking dish.
- Bake it for twenty-five to forty minutes until the upper bread layer appears dull golden color.
- After baking, check its dough with a sharp knife or toothpick.
- Before slicing, transfer this bread to a normal place for eight to fifteen minutes.
- After that, cut the bread into slices with a knife.
- The fluffy and tasty vegan pumpkin cornbread is ready.
SERVING SUGGESTIONS:
Sandwich:
- Use this bread as a sandwich. Fill it with scrambled tofu, sliced avocado, and veggies.
Cornbread breakfast bowl:
Place the cornbread chunks in a bowl and garnish with fresh fruit, granola, and nondairy milk.
Hummus:
- Serve the moist bread with creamy vegan hummus.
Soup:
- Enjoy this cornbread with chickpea, lentil, or veggie stew.
Vegan chili:
- This dish goes well with vegan chili.
Guacamole:
- Pair this bread with a bowl of guacamole.
TIPS:
Pumpkin puree:
- Canned pumpkin puree is a great option to make cornbread. You can also use fresh puree.
Avoid overmixing:
- The batter may become hard and thick if it is overmixed. Stir the ingredients just until combined, and then stop stirring.
Cornmeal:
- You can use fine or coarse cornmeal.
Milk:
- We used unflavored, plant-based, and unsweetened milk.
Olive oil:
- Using a premium-quality oil.
STORAGE INFORMATION:
Fridge:
- Store the bread slices in an airtight box or sealed pack jar and refrigerate it for six to twelve days.
Freezer:
- The leftover bread can be frozen in a box for forty-five to ninety days.
FAQs:
Can Vegan pumpkin cornbread be made without pumpkin puree?
- The pumpkin puree gives cornbread moisture and taste. You can use alternative ingredients, such as butternut squash or mashed sweet potatoes.
How can we make bread moist?
- Do not overmix the bread batter and use a mixture of nondairy milk and pumpkin puree, to ensure that bread is moist.
Which non-dairy milk is best for cornbread?
- Any kind of non-dairy milk, including coconut milk, soy milk, or almond milk can be used in cornbread.
NUTRITIONAL INFORMATION/SERVING:
Total Amount 4 servings
Total Calories 197 kcal
Carbohydrates 25 g
Dietary Fiber 3 g
Protein 4 g
Sugar 3 g
Total Fat 8 g
Sodium 170 mg
Iron 1.4 mg