1/3cupneutral vegetable oil, such as refined avocado or grapeseed
1cupunsweetened 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.