One of the most popular recipes on Go Dairy Free is our Golden Cornbread. So I thought you might enjoy another flavor option. This dairy-free pumpkin cornbread is honey-kissed and infused with the warm taste of autumn.
Pumpkin Cornbread with the Warm Dairy-Free Flavors of Fall
The pumpkin in this recipe isn’t overpowering, but it does provide a delicious earthy flavor that’s enhanced with light sweetness and orange zest. You can enjoy it as a standalone delight, topped with dairy-free buttery spread or even jam. I love wild blueberry jam with cornbread. Or you can serve it as a side with your favorite chili. It is positively delicious with this Sweet Potato, Black Bean & Bacon Chili.
This honey-sweetened, dairy-free pumpkin cornbread is a little more moist than your average cornbread, but it can still dry out. I recommend storing it in an airtight container at room temperature for no more than two days. You can individually wrap and freeze slices for longer storage. I usually freeze half of the slices immediately, and then pop them out of the freezer the day that we will be eating them. They are as good as fresh!
Special Diet Notes: Dairy-Free Pumpkin Cornbread
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.
For gluten-free, dairy-free pumpkin cornbread, you can substitute your favorite gluten-free baking blend for the all-purpose flour. Results will vary depending on your blend.
For egg-free, dairy-free pumpkin cornbread see my Egg Substitute Guide. I would personally try aquafaba or powdered egg replacer. I wouldn’t recommend applesauce or flax “eggs” in this recipe, since it will already be a little dense from the pumpkin. Please note that the results will be better with just one substitution. If you try egg-free and gluten-free, it could dramatically affect the texture and the cornbread will most likely be more crumbly.
For vegan pumpkin cornbread, use an egg-free option (above), and substitute agave nectar or a honey alternative for the honey.
- 1½ cups all-purpose flour
- 1¼ cups yellow cornmeal
- 3 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup canned pumpkin puree
- 2 large eggs, at room temperature (see post above for vegan options)
- ⅓ cup unsweetened dairy-free milk beverage
- 5 tablespoons melted dairy-free buttery spread or oil
- ¼ cup honey (can sub agave nectar)
- 1 tablespoon grated orange zest
- 1 teaspoon white vinegar
- Preheat your oven to 400°F and grease a 9-inch square baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda.
- In another large bowl, whisk together the pumpkin puree, eggs, milk beverage, buttery spread or oil, honey, orange zest, and vinegar until smooth. Stir the flour mixture into the pumpkin mixture just until moistened.
- Transfer the batter to your prepared baking pan and level it out.
- Bake for 20 to 22 minutes, or until the cornbread pulls away from sides of pan and a toothpick inserted into center comes out clean.
- Let the cornbread cool in the pan for 5 minutes. Carefully remove the bread to a wire rack, and let it cool for at least 10 minutes before cutting.