Oh, how excited I am to share my pumpkin cornbread recipe with you, friends. This version is plant-based vegan so it is free of animal products. It is also free of sugar, cooking oil, and salt. And it is packed with the flavors of autumn and quite delicious, if I do say so myself.
So gather your blender, a medium sized mixing bowl and a small one, a 9-inch square baking pan, and a wire whisk. It is time to bake some vegan pumpkin cornbread!
Here is the recipe...
1/4 cup chopped dates
1 cup unsweetened almond milk (purchased or homemade)
1 cup whole grain cornmeal (medium grind)
2 Tablespoons ground flax seeds
1 cup water
1 Tablespoon apple cider vinegar
1 cup whole wheat flour (purchased or home-ground)
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup pumpkin puree (purchased or homemade)
Place the 1/4 cup chopped dates in the blender container along with the 1 cup of unsweetened almond milk. Set aside for about 15 minutes, so the dates have time to soften.
Place the whole grain cornmeal, ground flax seeds, water, and apple cider vinegar into a medium sized mixing bowl. Whisk until well combined. Set aside for about 15 minutes, so the mixture has time to soften.
Lightly spray the 9-inch square baking pan with cooking spray, if you prefer. I don't often use cooking spray and simply soak my pan before I wash it.
Now is also a good time to preheat the oven to 400 degrees (F)... and to rinse and dry the wire whisk before we get the dry ingredients combined. Next...
Place the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves into the small mixing bowl. Whisk until well combined.
Blend the chopped dates and almond milk mixture until very smooth... there will likely be some tiny date particles remaining after blending, and that is fine. Now we are going to combine everything in the bowl with the softened cornmeal mixture.
In the medium sized mixing bowl that contains the softened cornmeal mixture, add the blended dates and almond milk, the flour mixture, and the pumpkin. Whisk it all until smooth and well combined. Transfer batter to the 9-inch square baking pan.
Bake at 400 degrees (F) for about 40 minutes, or until the pumpkin cornbread is baked through and lightly browned on top. There will likely be a crack or two on the surface of the cornbread. Carefully remove the baked pumpkin cornbread from the oven and let it cool a bit before serving.
Here is my favorite way to have it... still slightly warm, with cashew butter and a sprinkle of ground cinnamon on top. Oh my!