Almond Breeze logo Vegan Pumpkin Cornbread

Vegan Pumpkin Cornbread

Prep Time

20 Min

Cook Time

20 Min

Difficulty

Easy

Servings

6

Nutrition Information

Nutrient name Nutrient weight per serving
Total Fat 13.7g
Total Carbohydrates 42.8g
Dietary Fiber 5.4g
Sugars 21.4g
Sodium 171.8mg
Protein 7.6g
Potassium 118.7mg

Ingredients

  • 1/2 cup canned pumpkin puree
  • 1/4 cup brown sugar 1/4 cup honey 1 cup Almond Breeze® Unsweetened Original Almond Beverage(or for extra creaminess use Almond Breeze® Unsweetened Almond Cashew Blend Original) mixed with 1 tablespoon apple cider vinegar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 1/3 cup almond meal
  • Pinch of sea salt

Directions

  1. Preheat the oven to 350 degrees and spray a 9x13 inch baking dish with olive oil or nonstick spray.
  2. In a large bowl, combine the pumpkin, brown sugar, honey, almond beverage mixture and cinnamon. Stir to combine.
  3. In a separate bowl, whisk together the baking soda, cornmeal, almond meal, and salt.
  4. Add the dry mixture to the wet mixture and stir until smooth and fully combined.
  5. Pour the batter into the baking dish and bake for 38-40 minutes, until golden brown and set.
  6. Allow to cool slightly before serving, if you can wait that long!

Notes

  • Feel free to use any whole grain flour instead of the almond meal!
  • Some vegans include honey in their diet, while others choose to skip it. If you prefer to nix the sugar, try maple syrup instead.
  • This tastes even better the next day!
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