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+ servings
Vegan pumpkin skillet cornbread, cut into squares and ready to be eaten.
4.75 from 4 votes

Vegan, Gluten Free Pumpkin Skillet Cornbread (gluten free, soy free)

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 10 slices

Ingredients

Dry ingredients:

  • 1 3/4 cup medium or finely ground cornmeal
  • 1 1/2 cups gluten free, all-purpose flour (or unbleached, all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt

Wet ingredients:

  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups non-dairy milk of choice
  • 1/3 cup maple syrup
  • 1/3 cup neutral vegetable oil, such as refined avocado or grapeseed
  • 1 cup unsweetened pumpkin puree

Instructions

  • 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.