Pumpkin Cornbread (Vegan)

I wanted to make a cornbread. It’s almost Thanksgiving. So uhhhhh, I made a fucking pumpkinnnnn cornbread. Shit got real….reeeal delicious!

Be sure to watch the video for more tips, tricks and fun!


  • 3/4 cup unsweetened nondairy milk (I used almond but to each their own)
  • 2 tbsp vinegar (apple cider or white)
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/3 cup brown sugar
  • 1 15oz can (about 2 cups) pumpkin purée
  • 1/3 cup extra virgin olive oil (EVOO)


    Preheat oven to 375 degrees Fahrenheit.
    Mix the vinegar into the nondairy milk and let sit for about 10 minutes. That makes a vegan ‘buttermilk’.
    While that sits, mix cornmeal, flour, salt, cinnamon and baking soda together and set aside.
    In a large bowl, whisk the brown sugar and EVOO together.
    Then add the pumpkin and whisk.
    Add your vegan ‘buttermilk’ mixture and whisk.
    Then put the whisk down and fold the dry mixture into the wet. Only combine until just mixed or it’ll get too tough.
    Transfer for a greased pan, I enjoy a round one but you do you boo.
    Bake for about 30-35 minutes, depending on your oven. They all vary, let’s be honest. You can use the toothpick trick.


One Comment Add yours

  1. This looks fabulous! I may try to substitute applesauce for the EVOO (if not totally then for some of it) to try and keep it as oil free as I can. Thanks for a great idea for fall baking!


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