Name: Vegan Pumpkin Cornbread
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 0.5 cup pumpkin puree; 2 tbsp safflower ((organic safflower or coconut oil)); 0.25 cup maple syrup; 0.75 cup almond milk ((or other non dairy milk to make nut-free)); 1 tsp apple cider vinegar ((apple cider or white)); 0.5 cup all purpose flour ((I use unbleached all purpose)); 1.5 tsp baking powder; 0.25 tsp baking soda; 1 tsp pumpkin spice ((more or less to preference)); 0.33 tsp salt ((or scant 0.5 tsp)); 0.75 cup cornmeal (fine or medium)

Instructions

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1

Preheat oven to 350 degrees F. Grease or line a 9 by 5 inch loaf pan.
2

In a bowl, combine all the wet ingredients: pumpkin puree (0.5 cup), safflower (2 tbsp), maple syrup (0.25 cup), almond milk (0.75 cup), and apple cider vinegar (1 tsp). Mix well. Sift in the all purpose flour (0.5 cup), baking powder (1.5 tsp), baking soda (0.25 tsp), pumpkin spice (1 tsp), and salt (0.33 tsp).
3

Add in the cornmeal (0.75 cup) and mix to combine. Transfer the batter to the prepared loaf pan and use a spatula to even it out.
4

Bake for 34 to 37 minutes. Cool for 5 minutes then remove from pan and cool for another 10 minutes before slicing. (You can also bake the batter into cornbread muffins. Bake for 20-24 minutes).