Vegan pumpkin cornbread

The “make with everything” side dish for fall. Gluten-free, lightly sweetened, and no added oils.


  • 1/2 cup canned pumpkin puree
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 cup Almond Breeze unsweetened almond milk mixed with 1 tablespoon apple cider vinegar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking sode
  • 1 cup cornmeal
  • 1 1/3 cup almond meal
  • pinch of sea salt


  1. 1. Preheat the oven to 350 degrees and spray a 9×13 inch baking dish with olive oil or nonstick spray.
  2. 2. In a large bowl, combine the pumpkin, brown sugar, honey, almond milk mixture and cinnamon. Stir to combine.
  3. 3. In a separate bowl, whisk together the baking soda, cornmeal, almond meal, and salt.
  4. 4. Add the dry mixture to the wet mixture and stir until smooth and fully combined.
  5. 5. Pour the batter into the baking dish and bake for 38-40 minutes, until golden brown and set.
  6. 6. Allow to cool slightly before serving, if you can wait that long 🙂


  • 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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