Ingredients

The following ingredients have 90 Servings
  • 1/2 cup pumpkin puree
  • 2 tbsp oil ((organic safflower or coconut))
  • 1/4 cup maple syrup
  • 3/4 cup almond milk ( or other non dairy milk to make nut-free)
  • 1 tsp vinegar ((apple cider or white))
  • 1/2 cup flour ((I use unbleached all purpose))
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp pumpkin pie spice ((more or less to preference))
  • 1/3 tsp salt  ((or scant 1/2 tsp))
  • 3/4 cup fine or medium cornmeal

Instruction

  • Preheat oven to 350 degrees F. Grease or line a 9 by 5 inch loaf pan.
  • In a bowl, combine all the wet ingredients and mix well. Sift in the flour, baking powder, soda, spices and salt.
  • Add in the cornmeal and mix to combine. Transfer the batter to prepared loaf pan and use a spatula to even it out. 
  • Bake for 34 to 37 minutes. Cool for 5 minutes then remove from pan and cool for another 10 minutes before slicing. (You can also bake the batter into cornbread muffins. Bake for 20-24 minutes).