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Moist and sweet, this is not your traditional cornbread – it’s better! It’s pumpkin maple flavored dairy free cornbread! It tastes almost more like cake than bread, but it pairs just as perfectly with a bowl of chili as it does a cup of coffee. Ready in just about 30 minutes!
This dairy free cornbread has a subtle maple flavor and a sweet sticky top, but still has that crumbly consistency like traditional cornbread.
It’s delicious alongside savory or spicy dishes or on it’s own as a snack.
Ingredients you need
Ingredient notes and substitutions
Cornmeal ~ Yellow cornmeal gives this easy cornbread recipe it’s classic golden color.
You can use fine or medium grind cornmeal. Since the cake-like texture is wanted in this recipe, just like in this Vanilla Cornbread Cake, I wouldn’t suggest using coarse-grind for this.
Flour ~ I like to use white whole wheat flour. It’s a whole grain flour, but lighter than regular whole wheat.
You can use all-purpose flour or a gluten free flour blend, if you prefer.
Pumpkin ~ The moistness of the purée allows this recipe to be oil-free. Be sure to use 100% pure pumpkin purée, not pumpkin pie filling.
Sweet potato purée would also work.
Maple syrup ~ Use pure maple syrup, not pancake syrup.
If you like your cornbread more savory than sweet and a little bit spicy, try my Vegan Jalapeño Cornbread.
Milk ~ Choose an unsweetened, plain dairy free milk. I like almond, organic soy, rice or oat. Canned light coconut milk would work, as well. I don’t recommend full fat canned coconut milk for this particular recipe.
Baking soda ~ Baking soda reacts with the maple syrup to give this eggless cornbread lift.
Cinnamon ~ Optional, but so delicious.
How to make the recipe
This dairy free cornbread recipe is quick and easy to make!
Whisk the wet ingredients until smooth (1).
In a separate bowl, whisk the dry ingredients until well-combined (2).
Whisk the dry into the wet (3) until just combined and a thick batter is formed (4).
Pour the batter into an 8×8 baking dish (5) and bake until golden brown on the top (6) and a toothpick inserted into the center comes out clean.
How to serve
This sweet cornbread is great on its own as a snack with a cup of coffee or tea.
Serve it warm or room temperature.
It’s also a delicious side dish to so many recipes, like soups, chilis, casseroles, and, of course, Thanksgiving favorites.
Try it with my Pumpkin Lentil Chili, Autumn Kale Salad w/ Warm Pumpkin Vinaigrette, or Vegan Jambalaya.
Storage and freezing
This dairy free cornbread recipe is best kept at room temperature. Wrap it tightly in parchment paper and store in an air-tight container. It will last for 1 to 2 days.
After 1 to 2 days, it’s best to transfer it to the fridge or freezer. It will keep for 4 to 5 days in the fridge again wrapped well and in an air-tight container.
Or transfer it to a freezer safe plastic bag or container and keep in the freezer for 2 to 3 months.
This cornbread is best warmed up a bit after being in the fridge or freezer.
Pro tips for success
~ Use fine or medium grind cornmeal for a more cake-like texture.
~ Use a gluten free flour blend instead to make this recipe gluten free.
~ Use 100% pure pumpkin purée, not pumpkin pie filling.
~ Use pure maple syrup, not pancake syrup.
~ Whisk just until combined. A few lumps are fine. Do not over mix.
~ Baked until the top is golden brown and the sides are pulling away from the baking dish. A toothpick inserted into the center should come out clean.
~ Let the cornbread cool in the pan on a cooling rack for 10 to 15 minutes before removing it from the pan to continue cooling completely.
~ This dairy free cornbread recipe is vegan, nut free, oil free, and can easily be made gluten free.
FAQs
Yes! Cornbread can be frozen. If stored correctly, wrapped in plastic wrap and sealed in an air-tight freezer safe bag, it should keep well for up to 3 months.
Of course! There are so many milk substitutes on the market today and plenty of them work wonderfully for a vegan cornbread recipe. Choose an unsweetened, plain variety for best results. I like almond, organic soy, rice, or oat milk best.
Traditional savory cornbread does not need sugar. For this sweet vegan cornbread, I use pure maple syrup, which is an unrefined sweetener.
More vegan quick bread recipes
- Vegan Pumpkin Bread
- Vegan Date Bread
- Apple Cinnamon Bread
- Peanut Butter Banana Bread
- Butternut Squash Bread
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Pumpkin Dairy Free Cornbread
Recommended Equipment
Ingredients
- 1 cup unsweetened, plain dairy free milk
- ¾ cup pure pumpkin purée
- ¾ cup pure maple syrup
- 1 ½ cups cornmeal
- ½ cup white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Pre-heat oven to 400°F. Line an 8×8 baking dish with parchment paper or gently spritz with cooking spray.
- In a medium mixing bowl, whisk dairy free milk, pumpkin purée and maple syrup together until smooth.
- In a small mixing bowl, whisk cornmeal, whole wheat flour, baking soda, cinnamon and salt until combined.
- Pour the dry ingredients into wet ingredients and whisk until smooth.
- Pour into the prepared dish.
- Bake 25 to 30 minutes until top is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool in the pan for a few minutes before removing it to a wire cooling rack to continue cooling completely.
- Cut into squares and enjoy!
Notes
Storage/Freezing This cornbread is best kept at room temperature. Wrap it tightly in parchment paper and store in an air-tight container. It will last for 1 to 2 days. After 1 to 2 days, it’s best to transfer it to the fridge or freezer. It will keep for 4 to 5 days in the fridge, again wrapped well and in an air-tight container. Or transfer it to a freezer safe plastic bag or container and keep in the freezer for 2 to 3 months.
RENEE KAPLAN says
HOW DOES THIS RISE WITHOUT EGGS? FIRST TIME TRYING TO BAKE A VEGAN CORNBREAD.
THANKS
Jenn Sebestyen says
Baking soda is a leavening agent. You definitely don’t need eggs for baking! I’ve got tons of recipes on the blog for breads, muffins, cupcakes, etc…all rise beautifully with no eggs! Try it and let me know what you think!
Carol says
Hi, Jenn! I just made this and WOW! It is GOOD! Thank you for another great recipe!
Jenn S. says
Oh, I’m so glad you love it! I never make it any other way…so good! 🙂
Vanessa G. says
Can one use cornflour instead of cornmeal?
Jenn S. says
Hi, Vanessa. Sorry, I’m just seeing this now. I have never used cornflour, so I’m not sure. I’m guessing it’s finer in texture than cornmeal, so it might throw off the liquid measurements. I’m sorry I can’t help more!
Vanessa G says
I found some cornmeal and you’re right about the finer texture throwing off the recipe.
Jenn S. says
Glad you were able to find cornmeal!
Lauren Vaught says
Hi Jenn,
This cornbread recipe is super easy and delicious. I can see how it would be a hit with the kids, and I’ll most certainly make it for my grandchildren! When I make cornbread for me and he, we like actual corn pieces in it. I’d like to include corn the next time I make this and wondering how much longer would you suggest (if at all) I bake it? Thanks for all the veggie inspiration!
Jenn S. says
Thank you, Lauren! So happy you love it. And thanks for sharing on IG too! I think corn would be a great addition. I don’t think you’ll need to adjust…maybe just a few more minutes. Check with a toothpick at normal time and add an additional few minutes if it’s not quite done. Enjoy!
Debi ford says
This cornbread is so delicious! A huge hit! I am making it for a dinner party and both Xmas and Thanksgiving!
Jenn S. says
Thank you, Debi! I always make it for the holidays too! So happy you love it!
pam says
Is it possible to substitute wheat flour for almond flour or some other gluten free flour?
Jenn S. says
A gluten free flour blend would work – I like using Bob’s Red Mill 1:1…it’s meant to replace wheat flour equally. I’m not sure about almond flour. I’m sure it would work with some tweaking…almond flour absorbs more liquid than wheat flours so you may need more of it. I’m unsure what amounts to tell you though as I haven’t tried it myself. Let me know if you give it a try.
Linh says
A little late to this recipe but wondering if this recipe could be modified or used as is to make muffins/mini muffins?
Jenn S. says
Hi, Linh! Yes! I have made muffins out of them before. I can’t remember how long I baked them for. Keep an eye on them and start checking around 15-20 minutes. They are pretty sticky because of the maple syrup, so they do tend to stick to paper wrappers. I think it works better to spray a muffin pan with oil and then when they’re done, run a sharp knife carefully around the outside of each one and then they should come out easily. Enjoy!
June Prior says
This sounds so good…can’t wait to try it. Just how much of the maple syrup can I leave out and still et it to turn out, or can you suggest a substitute?
Jenn S. says
Thanks, June. I would think you could decrease by 1/4 cup easily…maybe even by 1/2 cup if you don’t mind a more savory cornbread. Add a little extra pumpkin purée and plant milk to make up the difference in liquid. Let me know how it turns out!
Julia says
Love this recipe and the flavors! It looks like the perfect bread to make in fall! 🙂
Jenn S. says
Thanks so much, Julia! Enjoy!
Amy | The Cook Report says
Sounds like a gorgeous autumn treat!
Jenn S. says
Thanks, Amy!
Ellen says
This would be perfect with any fall soup, stew or chili.
Jenn S. says
Definitely! Thanks, Ellen!
Vicky @ Avo says
If you say this tastes more like cake than cornbread then I am most certainly in!!
Jenn S. says
Haha, right?! Thanks, Vicky!
Chris says
You had me at ‘ I’ve added pumpkin puree and cinnamon to give it that warm taste of autumn’… Could this delicious cornbread be and more Fall if it tried!? DEFINITELY putting this recipe on my to-do list. Thanks for the upload, Jenn 🙂
Jenn S. says
Thanks, Chris! Fall is definitely my favorite food season. 🙂
Kim V says
This cornbread is super delicious. I made it tonight to go with a vegetable quinoa soup. The whole family loved it, especially my 3 1/2 year old who could hardly wait until it was cool enough to eat. I could not imagine an oil free egg free cornbread could have such a perfect texture. I will definitely be making for Thanksgiving. Thanks for an awesome recipe!
Jenn S. says
Yay!!! I’m so glad you loved it. Kid approved is definitely a major win! I make it for Thanksgiving every year too – it’s also great as muffins! Thank you so much, Kim, for stopping by to leave your feedback! I really appreciate it!
Lia K says
I just made this and it’s so amazing!! I’m making another batch for Thanksgiving and I know people will be shocked it’s vegan!! You have no idea how excited I am! And I will try the next batch with a reduction in syrup since I think it will still be fabulous!! Thank you thank you thank you! You just made my year!
Jenn S. says
This might be the best comment ever! Thank you so much, Lia! It makes me so happy to hear that you loved it. Truly makes me thankful for what I do and for my amazing readers like yourself. Have a fantastic Thanksgiving!!
Sara says
This cornbread is delicious – especially with your Chickpea White Chili. Our meat-eating friend, who doesn’t mind a plant-based meal every so often, said the combination of the flavors was perfect! Thanks for two super quick and healthy recipes! (I did decrease the maple syrup just a tad to make it even healthier.)
Jenn S. says
I’m so glad to hear that, Sara! This cornbread is for sure my favorite! Glad to know it works with even less maple syrup. I’ll try that next time. Thank you!
Brie @ ToasterOvenLove says
You had me at sweet caramelized crust! Love how simple this recipe is that I have all of the ingredients on-hand, Pinning to try this weekend if I can wait that long 🙂
Jenn S. says
Thank you, Brie! I can’t wait to hear how it turns out! A batch now and another one this weekend?? 🙂
Jennifer says
I was just wondering if you have a suggestion to make these gluten free ? Thanks for all your fabulous recipes. This is my #1 recipe blog to go to now !
Jenn S. says
Thank you so much, Jennifer! For this recipe, since I haven’t tested it with any other flours, I would suggest using a gluten free mix that is designed to use as a 1:1 substitute for wheat flour – like Bob’s Red Mill. Let me know if you give it a try! Enjoy!