Pumpkin Cornbread
This Pumpkin Cornbread is perfectly soft and slightly sweet cornbread made with pure pumpkin and maple syrup with instructions to make it in the oven or your slow cooker. You can enjoy it alone as an afternoon snack or as a deliciously cozy side dish alongside your favorite bowl of soup or chili.
Ingredients
- 1-1/4 cup gluten-free 1-to-1 baking flour , you can also sub with gluten-free finely ground oat flour, cassava flour or all-purpose flour if you’re not gluten-free 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup vegan butter , melted. You can also sub with ghee or unsalted butter if you’re not dairy-free.
- 3 tablespoons maple syrup , you can also substitute with vegan honey, sugar-free maple syrup or sticky liquid sweetener of your choice such as sugar-free maple syrup, allulose or yacon syrup for a lower sugar option.
- 1 large egg , lightly whisked. You ca also sub with egg substitute of your choice for an egg-free option
- 2/3 cup pumpkin puree , you can use canned or homemade. Feel free to swap with roasted / cooked and mashed butternut squash, sweet potatoes or any other squash of your choice.
- 3/4 cup + 2 tablespoons unsweetened almond milk , combine the milk with 1 tbsp vinegar and let the mixture sit for 10 minutes, or until curdled as a homemade dairy-free buttermilk option. Buttermilk works too if you’re not dairy-free.
Instructions
Oven Method:
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Preheat oven to 400°F (204°C). Grease and lightly flour a 9”inch baking pan. Set aside.
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In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in the pumpkin puree and then the curdled almond milk mixture (or buttermilk).
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Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)
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Pour the batter into the prepared baking pan.
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Bake for 20 minutes, or until the center is cooked, using a toothpick to test, and the top is lightly golden.
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Cut and serve with chili, honey or your favorite buttery spread.
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Wrap in plastic wrap and place in an airtight container in the fridge for up to 5 days.
Slow Cooker Method:
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Line the slow cooker with aluminum foil. Spray the foil with non-stick cooking spray.
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In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in the pumpkin puree and then the curdled almond milk mixture (or buttermilk).
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Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)
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Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top.
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Cook on low for 3 1/2 to 4 hours or on high for 1 1/2 - 2 hours or until edges are golden brown and a toothpick inserted into the center comes out clean. (The time may be slightly different depending on your slow cooker).
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Once cooked, remove entire foil with cornbread from the slow cooker and let cool for 15 minutes. Cut and serve with chili, honey or your favorite buttery spread.
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Wrap in plastic wrap and place in an airtight container for up to 2 days.
Recipe Notes
*If you want your bread sweeter, feel free to add more maple syrup.
**To make your own buttermilk, add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for about 5 minutes - until it's curdled. Then measure out the amount needed for this recipe.
- Refrigeration: Cornbread is best enjoyed the same day but it will still remain soft for the next 2 days. Make sure you wrap it tightly with plastic wrap or cover in an airtight container for up to 5 days.
- Freezer: Freeze portions tightly wrapped in plastic and stored in an airtight container for longer storage.