Y’all know I love my southern food. I grew up on cornbread! I wanted to make a fall inspired cornbread that you can serve all autumn long. You will want the best vegan pumpkin cornbread on all your dinner tables! This pumpkin cornbread is served with whipped maple cinnamon butter and good lord it is incredible. It is a slightly cakier, sweeter cornbread. I think you will absolutely love every single square of it!
What You Need For This Incredible Cornbread:
- All Purpose Flour and Cornmeal: These are the dry ingredients to start the bread.
- Baking Powder and Baking Soda: To make this cornbread super fluffy.
- Salt, Cinnamon, Ginger, Nutmeg and Cloves: The perfect spice blend for this pumpkin flavored cornbread.
- Brown Sugar: For the best rich sweetness.
- Vegan Butter and Canned Pumpkin: These are the wet ingredients.
This is the best vegan pumpkin cornbread and it is the easiest cornbread. Very simple ingredients, and you can just easily stir it all together. No mixer needed! The first time I took a bite of a warm piece of this cornbread slathered with the whipped butter, my eyes rolled back in my head. It is so freaking good. Also, just because this is technically a side dish, everyone will love it so much it may become the star of the show!
Why Should You Make This Vegan Pumpkin Bread?
- It is so easy to make!
- This cornbread is the perfect autumn side dish.
- It’s moist, fluffy, tender and so dang good.
- A bite of this cornbread with some of the whipped butter is perfect in everyway.
- An absolute necessity for all fall dinners!
The Best Vegan Pumpkin Cornbread
Ingredients
- 1 Cup All purpose flour
- 1 Cup Cornmeal
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ginger
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cloves, ground
- 1 Can(15oz) Canned pumpkin puree
- 1/4 Cup Vegan butter, melted
- 1/2 Cup Brown sugar
Whipped Maple Cinnamon Butter
- 1/2 Cup Vegan butter, room temperature(I used country crock plant butter)
- 1/3 Cup Maple syrup
- 2 Tablespoons Brown sugar
- 1/2 teaspoon Cinnamon
- Pinch of Salt
- Pinch of Nutmeg
Instructions
- Preheat the oven to 375 degrees(F).
- In a large mixing bowl whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
- In a separate medium sized mixing bowl, whisk together the pumpkin, melted vegan butter and brown sugar until smooth.
- Pour the wet mixture into the dry mixture and then stir until fully combined, making sure there are no dry spots left.
- Then, pour the cornbread batter into an 8×8 inch baking dish that is sprayed with non-stick spray or lined with parchment paper.
- Smooth the batter out evenly into the baking dish and then baked for 25 to 30 minutes or until a toothpick comes out clean from the center of the cornbread.
- While the cornbread bakes, make the whipped butter. Add the room temperature butter to a large mixing bowl or the bowl of a stand mixer.
- Begin to whip the butter with a hand mixer or the stand mixer, using the whisk attachment.
- Once the butter has started to get fluffy after 1 to 2 minutes, add the maple syrup, brown sugar, cinnamon, salt and nutmeg. Continue to whip until everything is fully combined and light and fluffy. About 1 to 2 more minutes. Chill until ready to use.
- Once the cornbread is done, let it cool for a few minutes, cut it into squares and serve warm with the butter you made!
Video
Nutrition
Didn’t really cook all the way through even though I left it in the oven for 50 minutes. Maybe that’s because I used corn flour rather than corn meal. Flavors are actually really good though!
Hi there, unfortunately corn flour is not a replacement for cornmeal. That is probably why it didn’t cook all the way through.
This was seriously amazing! My whole family loved it!
This was so darn good. It was moist and had a nice pumpkin flavor. The butter was really good with it!