Here’s an ingenious fusion of fresh cornbread and pumpkin bread that’s perfect for winter holidays or everyday meals. Perfect to serve with meatless chili and other plant-based stews! Recipe contributed by Debbie Adler, from Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery.* ©2013 Harlequin books, reprinted by permission. Photo by Carl Kravats.
- grapeseed oil, for greasing the pan
- ¾ cup unsweetened plain rice milk
- ¼ tsp apple cider vinegar
- 1¼ cups coarse-grind cornmeal
- ½ cup all-purpose gluten-free flour
- 1 tsp sodium-free baking powder
- 1 tsp fine sea salt
- ½ tsp ground cumin
- ½ tsp ground nutmeg
- ¼ tsp guar gum
- ¼ tsp black pepper
- ¼ tsp cayenne powder
- 3 tbsp grapeseed oil
- 3 tbsp coconut nectar
- ¾ cup canned pumpkin puree
Topping
- ¼ cup fresh corn kernels
- ¼ tsp ground nutmeg
- Preheat oven to 375°F. Grease an 8 x 8-inch square baking pan with the grapeseed oil.
- Mix together the rice milk and apple cider vinegar in a measuring cup.
- Whisk together the cornmeal, flour, baking powder, salt, cumin, nutmeg, guar gum, black pepper and cayenne in a large bowl. Make a well in the middle.
- Add the grapeseed oil, coconut nectar and pumpkin puree and stir to combine. Add the rice milk mixture and stir until the liquid is absorbed and the batter is smooth.
- Pour the batter into the prepared pan and smooth the top with a wet baking spatula or the back of a wet spoon. Sprinkle the corn kernels and nutmeg on top.
- Bake for 23 to 25 minutes, or until it is a light golden brown around the edges and it starts to pull away from the sides of the pan. Rotate the pan from front to back halfway through baking.
- Remove the pan from the oven to a wire rack and let sit for about 20 minutes before cutting into 16 squares.
- Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
- Here are more Vegan Quick Breads and Scones.
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