Pumpkin Cornbread by @healthyalie

35 min

9 servings

🥛

240 ml

Soy milk

🍎

1 tbsp

Apple cider vinegar

🌽

150 g

Cornmeal

🌾

150 g

Wheat flour

🫙

2 tsp

Baking powder

🧂

Salt

🪵

1 tsp

Cinnamon

🫙

0.5 tsp

Nutmeg

🫚

Ground ginger

🍁

60 ml

Maple syrup

🎃

150 g

Pumpkin puree

🫗

2 tbsp

Vegetable oil

  1. Line

    Line a 20 x 20 cm baking tin with parchment paper and preheat the oven to 190°C.

  2. Mix
    • Soy milk
    • Apple cider vinegar

    In a small bowl, mix the soy milk and apple cider vinegar.

  3. Mix
    • Cornmeal
    • Wheat flour
    • Salt

    In a large bowl, mix the cornmeal, wheat flour, baking powder, salt and spices.

  4. Add
    • Soy milk
    • Apple cider vinegar
    • Pumpkin puree

    Add the whisked milk and vinegar, pumpkin puree, maple syrup and oil to the large bowl, and mix.

  5. Pour

    Pour the batter into the prepared tin and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

  6. Cool

    Let cool completely before cutting.

Pumpkin Cornbread by @healthyalie

35 min

9 servings

🥛

240 ml

Soy milk

🍎

1 tbsp

Apple cider vinegar

🌽

150 g

Cornmeal

🌾

150 g

Wheat flour

🫙

2 tsp

Baking powder

🧂

Salt

🪵

1 tsp

Cinnamon

🫙

0.5 tsp

Nutmeg

🫚

Ground ginger

🍁

60 ml

Maple syrup

🎃

150 g

Pumpkin puree

🫗

2 tbsp

Vegetable oil

Preparation Steps

  1. Step 1/6

    Line a 20 x 20 cm baking tin with parchment paper and preheat the oven to 190°C.

    🍳Baking tin
    📜Parchment paper

  2. Step 2/6

    In a small bowl, mix the soy milk and apple cider vinegar.

    🥛Soy milk
    🍎Apple cider vinegar
    🥣Small bowl

  3. Step 3/6

    In a large bowl, mix the cornmeal, wheat flour, baking powder, salt and spices.

    🌽Cornmeal
    🌾Wheat flour
    🫙Baking powder
    🧂Salt
    🪵Cinnamon
    🫙Nutmeg
    🫚Ground ginger
    🥣Large bowl

  4. Step 4/6

    Add the whisked milk and vinegar, pumpkin puree, maple syrup and oil to the large bowl, and mix.

    🥛Soy milk
    🍎Apple cider vinegar
    🎃Pumpkin puree
    🍁Maple syrup
    🫗Vegetable oil
    🥣Large bowl

  5. Step 5/6

    Pour the batter into the prepared tin and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

    🍳Baking tin
    ✨Toothpick

  6. Step 6/6

    Let cool completely before cutting.

Composition

Ingredients

Types

Plant-based Milk, Condiments, Grains, Leavening Agent, Spices, Sweeteners, Vegetables, Oils

Ingredients

Soy milk, Apple cider vinegar, Cornmeal, Wheat flour, Baking powder, Salt, Cinnamon, Nutmeg, Ground ginger, Maple syrup, Pumpkin puree, Vegetable oil

Allergens

Soy, Sulphites, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Calorie, Vegan, Dairy-Free

Calories

180 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 28g, Fat: 6g, Fiber: 2g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 180mg, Calcium: 60mg, Iron: 1mg, Potassium: 120mg

Vitamins

Vitamin A: 950IU, Vitamin B6: 0.05mg, Folate: 15mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Baking tin, Parchment paper, Small bowl, Large bowl, Whisk, Toothpick

Appliances

Oven

Type

Type

Type Of Dish

Bread

Occasions

Autumn, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Moist, Tender, Crumbly

Flavors

Sweet, Spiced, Warm

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (in an airtight container,away from direct sunlight), fridge : 5-6 days (in an airtight container), freezer : 2-3 months (wrapped tightly or in a freezer bag,slice before freezing for easier portioning)