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, 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.
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.
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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Pumpkin Dairy Free Cornbread
- 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!
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.