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.
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.