I woke up the other day with a massive craving for chili. So I whipped up a batch of my sweet potato + black bean quinoa chili, but there was something missing. I needed something to dip into this chunky bowl of goodness. Something to sop up those warm chili flavors. And it hit me: this dish needs cornbread.

But like cornbread is NOT something that I make often, nor is it something that I have the ingredients for on hand. So I went to the store, picked up a bag of coarse cornmeal and realized they had a recipe on the back of the bag (yay!). Tweaked it to make it gluten-free and while it was definitely good, I knew I could do better.

So here we have it. An upgraded version of a classic cornbread using pumpkin, maple syrup and quinoa flour. Let’s just call this vegan pumpkin cornbread your new . I followed the recipe on the back, adapting it slightly to be gluten-free, In the season of soups, chilis and stews, we all need to classic cornbread recipe, right? A recipe that has a slight sweetness, is soft and tender, and soaks up all those lovely flavors.

Best part of all? All you need is one bowl and 10 ingredients to whip up this lovely little number.

I honestly didn’t know that making cornbread was so simple!

And I’m realizing now that this recipe could be tweaked pretty easily based on the ingredients you have one hand. Here are some substitution ideas:

• Flax egg. If you don’t want to use flax eggs, you could certainly just swap in a regular egg instead.
• Pumpkin. Don’t have pumpkin puree on hand? I think you could easily swap in any other pureed fruit. Of course squashes would be the easiest (butternut/sweet potato is what I’m thinking), but I also think apple butter or applesauce would be delightful!
• Quinoa flour. Pretty much any gluten-free flour would work here. I wouldn’t use an all purpose or mixed blend, but instead I would try brown rice, sorghum, millet, etc. They’re all going to be pretty interchangeable.
• Almond flour. This is a bit trickier since nut flours have their own texture completely. If you can’t have almonds, I would recommend trying cashew or hazelnut flour. You could try using another grain flour, but I’m honestly not sure it would work!
• Maple syrup. You could certainly swap in any liquid sweetener here. Honey or agave would be fabulous!

And how about some recipes to try this pumpkin cornbread with? Here are some of my favorite soups, stews and chilis that could use a little cornbread dipping vessel:

• Sweet Potato + Black Bean Quinoa Chili
• Spicy Vegetarian Quinoa Chili
• Roasted Garlic Cauliflower Chowder
• Healthy Tomato Bisque
• Spring Vegetable Quinoa Minestrone

or really any of the recipes from the soup section on SQ!

Your turn…

What is your favorite baked good to serve with a comforting soup or stew? I personally love cornbread and scones, but I’d love to hear from you! Let me know your favorites in the comment section and I’ll try to make them happen this fall!

xo Alyssa

One Bowl Vegan Pumpkin Cornbread

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Author: Alyssa Rimmer

Serves: 9 squares

Ingredients

• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• 1¼ cups coarse cornmeal
• ½ cup quinoa flour
• ½ cup almond flour
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 1 cup almond milk
• ¼ cup pumpkin puree
• 2 tablespoons maple syrup
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 425ºF and line an 8x8 baking pan with parchment paper.
2. Beat together the flaxseed meal and water and set aside for 5 minutes to gel.
3. In a large mixing bowl, whisk together the dry ingredients. Add the milk, flax egg, pumpkin, syrup and olive oil and stir to combine.
4. Transfer batter to the prepared baking pan. Bake for 23 - 25 minutes until golden brown and a cake tester inserted into the center comes out clean.
5. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before slicing into squares.

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