This vegan pumpkin skillet cornbread is moist and slightly sweet. It’s also gluten-free! A perfect side dish for your holiday table.
This vegan pumpkin skillet cornbread is a wonderful way to celebrate the official arrival of pumpkin season!
Like many bakers, I spend most of August 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 the orange-hued treats commence.
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 taste more sweetness than is present in my regular whole grain cornbread.
Yes, it’s my instinct to put pumpkin in everything at this time of year. But pumpkin happens to be an especially good addition to cornbread!
This vegan pumpkin skillet cornbread feels like a cross between savory cornbread (no sugar added) and something a little sweeter. It’s a far cry from classic pumpkin bread, but it’s still a great celebration of the versatility of pumpkin. Pumpkin also allows helps to keep the bread light. It helps the cornbread to stay moist and tender without the addition of much oil.
This is a great question. There are many types of cornmeal on store shelves, and they do create different textures in bread. They also soak up liquid differently, which can impact the texture of your cornbread.
I use medium or finely ground cornmeal or corn flour for cornbread. This creates a light texture and a nice crumb. It prevents the bread from becoming gritty, which has been the pitfall when I use coarsely ground cornmeal.
I’m not gluten-free myself, and I typically bake with wheat flour when I bake. Even so, I find myself making more gluten-free baked goods than usual during the holiday season. My go-to gingerbread cake happens to be both vegan and gluten-free. And my favorite espresso brownies, which I love to make in the wintertime, are also gluten-free.
As someone who eats a little differently than most of my family and friends, I can relate to eaters who have selective diets. Even if those diets look different from mine. I like being able to accommodate food allergies when I can. And the holidays are a perfect time of year to create food that everyone can enjoy and share together.
I can’t resist a pat of butter on cornbread. This pumpkin version is no exception to the rule, and most often I top it with a little vegan butter and nothing else. I’ve learned, though that a layer of jam is also nice. And pumpkin butter is of course a totally appropriate—and consistent—topping, too.
You can make this cornbread a part of any upcoming holiday feast by serving it at the table, along with other side dishes. You can use it as a base for my simple cornbread sage stuffing. It’s a perfect accompaniment to autumn soups, like my curried red lentil apple soup, potato corn chowder, cauliflower corn chowder, or sweet potato red pepper soup.
And of course, nothing beats the combination of cornbread and chili. I often make this vegan pumpkin skillet cornbread when I prepare my favorite chick’n bean chili or slow cooker two lentil chili. It instantly turns both of them into a complete meal.
It can! I recommend freezing any cornbread you don’t intend to eat within two or three days. It stays fresh that way, whereas it’ll dry out in the fridge. The rest should be stored in an airtight container at room temperature.
This sweet smelling, delightful bread is going to be a regular in my home all through the fall and winter. I hope it might end up on your table soon, too.
If you make it, I’d love to hear what you think! Enjoy the end of your week.