Vegan Pumpkin Cornbread

Vegan pumpkin cornbread - this quick and easy cornbread is the perfect autumn
side dish for soups, stews and chilli.

Servings: 9 people

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
20 minutes

Side Dish

American

Bread

Instructions

1 Heat the oven to 200°C/180°C fan/400°F/gas mark 6. Grease a 20 cm/8 inch square
cake tin and line with baking parchment.
2 Whisk together the pumpkin puree, melted butter, yogurt, milk, brown sugar and
vinegar in a large bowl.
3 Whisk in the pumpkin spice, baking powder, bicarbonate of soda and salt,
followed by the cornmeal and plain flour. The batter will be quite thick.
4 Transfer the batter to the prepared tin and spread it level.
5 Bake for about 20 minutes until a skewer inserted into the centre comes out
clean.
6 Leave to cool in the tin then slice into squares and serve. Store any leftovers
in an airtight container for up to four days.