Like many food bloggers, I spend most of August diligently waiting for the moment when it will be seasonally appropriate to start putting pumpkin in anything and everything. Today, the first day of October, feels more than timely. Let orange-hued baking commence with this vegan, gluten free pumpkin skillet cornbread!
This is the perfect side dish for chili, soup, or stew. While you won’t exactly taste pumpkin in the bread, you will see a lovely, golden hue when the skillet comes out of the oven, and you may catch the very slight hint of cinnamon that I added to the recipe. It’s enough to make it taste like fall, but not enough for the cornbread to taste like a traditional pumpkin or apple loaf.
Using pumpkin also means that the recipe stays nice and moist without the addition of too much oil. I think the texture is perfect–the right amount of crumbly, the right amount of moisture. I use finely ground cornmeal or corn flour for cornbreads, which gives them a light texture, but if you want something more rustic and dense, medium grind cornmeal should work nicely, too.
Vegan, Gluten Free Pumpkin Skillet Cornbread (gluten free, soy free)
- 1 3/4 cup finely ground cornmeal or corn flour
- 1 1/2 cups gluten free all purpose flour (or regular, all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
- 2 cups almond milk or another non-dairy milk of choice
- 1/3 cup maple syrup
- 1/4 cup grapeseed or melted coconut oil
- 1 cup unsweetened pumpkin puree
- Preheat your oven to 350F. Lightly oil a 12-inch, cast iron skillet and dust it with cornmeal. If you don't have a cast iron skillet, you can use a 10" square baking pan instead.
- Whisk the dry ingredients together in a large mixing bowl.
- Pour the almond milk into a medium sized mixing bowl and add the vinegar. Whisk vigorously, until the milk is frothy. Add the maple syrup, oil, and pumpkin puree. Fold the wet ingredients into the dry ingredients, until everything is well mixed, but don't over-stir (a few clumps are fine).
- Pour the batter into the skillet. Place the skillet in the oven and bake for 25-30 minutes, or until the cornbread has set and a toothpick inserted into the center of the skillet comes out clean (if you use a square baking pan, the cooking time may be a bit longer). Cut into 10 wedges, and serve. Leftover bread will keep in a sealed bag or container in the fridge for up to four days, and it can be frozen for up to a month.
As luck would have it, I also had some roasted apple butter on hand (I used this recipe, replaced the butter with Earth Balance, and added some blackstrap molasses in place of sugar–hence the deep dark color!). What a perfectly autumnal pairing.
Yum. This is a perfect snack, a delightful light breakfast, or the ideal side for soup, stew, curries, baked beans, or chili. It’s going to be a regular in my home all through the fall and winter, and I hope it might end up on your table soon, too.
If you make it, I’d love to hear what you think. In the meantime, I’ll see you this weekend for weekend reading, and then for menu plan Monday after that! Enjoy the end of your week.