One Bowl Vegan Pumpkin Cornbread
This vegan pumpkin cornbread is moist, tender, and full of flavor. Plus it's gluten-free, and only needs one bowl!
Servings: 9 squares
Calories: 197kcal
Ingredients
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- 1 1/4 cups coarse cornmeal
- 1/2 cup quinoa flour
- 1/2 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 cup almond milk
- 1/4 cup pumpkin puree
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425ºF and line an 8x8 baking pan with parchment paper.
- Beat together the flaxseed meal and water and set aside for 5 minutes to gel.
- In a large mixing bowl, whisk together the dry ingredients. Add the milk, flax egg, pumpkin, syrup and olive oil and stir to combine.
- Transfer batter to the prepared baking pan. Bake for 23 - 25 minutes until golden brown and a cake tester inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before slicing into squares.
Notes
Store the cornbread in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.
Nutrition
Calories: 197kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Sodium: 170mg | Potassium: 238mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 0.2mg | Calcium: 117mg | Iron: 1.4mg