Name: Pumpkin Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3.2 oz. cornmeal (medium grind); 5.6 oz. all-purpose flour; 2 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 4 Tbsp. olive oil or neutral vegetable oil; 1 cup unsweetened plant milk; 2 tsp. vinegar; 1/2 cup pumpkin purée; 2 Tbsp. coconut sugar; Fresh rosemary (finely chopped 2 tsp or 1 tsp dried); 2 Tbsp. pumpkin seeds; Fresh rosemary leaves (generous sprinkle)

Cornbread just got a seasonal upgrade! This pumpkin-infused version bakes up moist, fragrant and irresistibly flavorful with a hint of fresh rosemary to make every bite feel special. The subtle sweetness of pumpkin purée pairs perfectly with the golden, crumbly texture you love in classic cornbread. A sprinkle of pumpkin seeds on top adds a satisfying crunch. Easy to slice and serve straight from the pan, it’s the ultimate side for hearty soups, stews or holiday spreads (and just as delicious on its own with a swipe of vegan butter).

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Pumpkin Cornbread

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 10

Calories 184 kcal

Author Minako Umehara

Ingredients

Dry

3.2 oz. cornmeal medium grind
5.6 oz. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Oil

4 Tbsp. olive oil or neutral vegetable oil

Wet

1 cup unsweetened plant milk
2 tsp. vinegar
1/2 cup pumpkin purée
2 Tbsp. coconut sugar
Fresh rosemary finely chopped 2 tsp or 1 tsp dried

Topping

2 Tbsp. pumpkin seeds
Fresh rosemary leaves generous sprinkle

Instructions

Preheat oven to 360 degrees F. Line 7-inch square pan with parchment paper or lightly grease.
In small bowl, combine plant milk and vinegar. Set aside 5 minutes to curdle into vegan buttermilk. Whisk in pumpkin purée, coconut sugar and rosemary.
In large bowl, whisk together all dry ingredients. Add oil and rub lightly with fingertips until mixture becomes sandy and loose, almost powdery.
Pour in wet mixture. Batter may feel thick and hard to combine — keep whisking in circular motions. It will gradually come together into smooth, slightly thick batter.
Spread batter evenly into prepared pan. Sprinkle pumpkin seeds and a generous amount of rosemary on top.
Bake 30 minutes, until surface is lightly golden and toothpick inserted in the center comes out clean.
Cool slightly before slicing into squares. Delicious even at room temperature.