This Vegan Maple Pumpkin Corn Bread is a super moist and fluffy. It’s a crowd pleasing delicious seasonal twist on regular corn bread and it only made with 9 simple ingredients! (Vegan, gluten free & oil free)
My first ever cornbread I had was a maple pumpkin cornbread at a small vegan restaurant in my first year of university, which truly inspired today’s recipe share. It was absolutely delicious. Moist, fluffy, cakey and a little sweet- the perfect combination. I ate it slathered in vegan butter and maple syrup but it was the perfect thing to dip my savoury meals into too! Once the restaurant closed, I was so determined to re-create their recipe. It took a couple trials for me to get the right consistency and taste, but I finally got the right ratios of ingredients and super happy with how they came out!
It’s only 9 simple ingredients and you can totally adjust the amount of sweetness depending on what you’re going for! I personally prefer it on it’s own with some vegan butter and a drizzle of maple syrup but it’s the perfect side for any savoury stews or soups too!
Why I know you’ll LOVE this Vegan Maple Pumpkin Corn Bread! It:
is slightly sweet from the maple and savoury from the pumpkin
is moist and fluffy on the inside
has a crispy exterior
is super easy to make
can be paired with sweet or savoury dishes
is vegan friendly
is gluten free
is oil free
& makes the most holiday flavour packed corn bread ever!!
Tips and Tricks to making Vegan Maple Pumpkin Corn Bread
before transferring in the buttermilk, be sure it’s thickened up, or else it will change the texture of the corn bread
sift in the flour, baking powder, baking soda and pumpkin spice so no clumps form and for an even batter
for a sweeter corn bread, increase maple syrup by 2 tablespoons
enjoy with vegan butter and more maple syrup or chili (it’s best eaten warm)!
if heating it up, place a damp paper towel over the corn bread and microwave for a few seconds to hold it's moisture
If you recreate this Vegan Maple Pumpkin Corn Bread please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
1 c soy milk (200ml)
1 tbsp apple cider vinegar
1 c corn meal (165g)
1 c gluten free flour blend (120g)
3/4 c pumpkin puree
2-4 tbsp maple (40g)
1 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin spice
1/2 tsp salt
Pre-heat the oven to 350c
Whisk together the soy milk and ACV to create dairy-free butter milk
In the meantime, into a large bowl mix together the pumpkin puree with the maple syrup, and then add in the cornmeal, gluten free flour blend, pumpkin spice, baking powder, baking soda and salt and mix
Stir in the buttermilk and mix until batter forms
Line a 8x8 inch baking tin and scrape the batter inside and spread evenly across the tin
Place into the oven for 30 minutes, and once it’s done take it out and enjoy!
SERVINGS: 9 pieces (8x8 inch pan)
PREP TIME: 10 minutes
COOK TIME: 30 minutes