Cornbread just got a seasonal upgrade! This pumpkin-infused version bakes up moist, fragrant and irresistibly flavorful with a hint of fresh rosemary to make every bite feel special. The subtle sweetness of pumpkin purée pairs perfectly with the golden, crumbly texture you love in classic cornbread. A sprinkle of pumpkin seeds on top adds a satisfying crunch. Easy to slice and serve straight from the pan, it’s the ultimate side for hearty soups, stews or holiday spreads (and just as delicious on its own with a swipe of vegan butter).
Pumpkin Cornbread
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Ingredients
Dry
- 3.2 oz. cornmeal medium grind
- 5.6 oz. all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
Oil
- 4 Tbsp. olive oil or neutral vegetable oil
Wet
- 1 cup unsweetened plant milk
- 2 tsp. vinegar
- 1/2 cup pumpkin purée
- 2 Tbsp. coconut sugar
- Fresh rosemary finely chopped 2 tsp or 1 tsp dried
Topping
- 2 Tbsp. pumpkin seeds
- Fresh rosemary leaves generous sprinkle
Instructions
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Preheat oven to 360 degrees F. Line 7-inch square pan with parchment paper or lightly grease.
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In small bowl, combine plant milk and vinegar. Set aside 5 minutes to curdle into vegan buttermilk. Whisk in pumpkin purée, coconut sugar and rosemary.
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In large bowl, whisk together all dry ingredients. Add oil and rub lightly with fingertips until mixture becomes sandy and loose, almost powdery.
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Pour in wet mixture. Batter may feel thick and hard to combine — keep whisking in circular motions. It will gradually come together into smooth, slightly thick batter.
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Spread batter evenly into prepared pan. Sprinkle pumpkin seeds and a generous amount of rosemary on top.
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Bake 30 minutes, until surface is lightly golden and toothpick inserted in the center comes out clean.
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Cool slightly before slicing into squares. Delicious even at room temperature.
Notes
Nutrition
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The post Pumpkin & Rosemary Cornbread first appeared on The Upside by Vitacost.com.