Enable Accessibility
Skip to main content

Vegan Pumpkin Cornbread

Cook Time:
40 Minutes
Serves Up To:
6 Servings

Nutrition Information

Total Fat13.7g
Total Carbohydrates42.8g
Dietary Fiber5.4g


  • 1/2 cup canned pumpkin puree
  • 1/4 cup brown sugar 1/4 cup honey 1 cup Almond Breeze Unsweetened Original Almondmilk mixed with 1 tablespoon apple cider vinegar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 1/3 cup almond meal
  • Pinch of sea salt


  1. Preheat the oven to 350 degrees and spray a 9×13 inch baking dish with olive oil or nonstick spray.

  2. In a large bowl, combine the pumpkin, brown sugar, honey, almond milk mixture and cinnamon. Stir to combine.

  3. In a separate bowl, whisk together the baking soda, cornmeal, almond meal, and salt.

  4. Add the dry mixture to the wet mixture and stir until smooth and fully combined.

  5. Pour the batter into the baking dish and bake for 38-40 minutes, until golden brown and set.

  6. Allow to cool slightly before serving, if you can wait that long!

Made with these products:

Unsweetened Original Almondmilk
Unsweetened Original Almondmilk
Shelf Stable Unsweetened Original Almondmilk
Shelf Stable Unsweetened Original Almondmilk


  • Feel free to use any whole grain flour instead of the almond meal!
  • Some vegans include honey in their diet, while others choose to skip it. If you prefer to nix the sugar, try maple syrup instead.
  • This tastes even better the next day!

Courtesy of: The Fitnessista