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 teaspoon apple cider vinegar
- 1¼ cups coarse-grind cornmeal
- ½ cup all-purpose gluten-free flour
- 1 teaspoon sodium-free baking powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground cumin
- ½ teaspoon ground nutmeg
- ¼ teaspoon guar gum
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne powder
- 3 tablespoons grapeseed oil
- 3 tablespoons coconut nectar
- ¾ cup canned pumpkin puree
- ¼ cup fresh corn kernels
- ¼ teaspoon 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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