Friday, November 5, 2021

Vegan Pumpkin Coconut Cornbread

This savory, vegan cornbread is one of the delicious breads you'd love to have! This is made with pumpkin, corn, cornmeal, and coconut milk which adds a beautiful and addictive taste to this bread. This bread with its lovely color and flavor is a perfect side for any holiday meal. These are great for any day too!

The flavors of coconut, pumpkin, corn, along with the crunchy pumpkin seeds and corn gives a satisfactory feeling. This vegan bread is so amazing that you'd not miss any flavor. This recipe uses a little coconut oil to brush on top of the bread, but maple syrup drizzle would also be very tasty. 

Fresh corn or canned corn can be used. Homemade pumpkin puree or canned pumpkin puree can be used. They both produce great results. Just make sure that the canned one is pumpkin puree and not pie filling. The bread gets amazing flavor from the coconut milk and coconut oil. Replacing those may not give the same results. Cumin, ginger, chili flakes, and green chili enhance the taste of this savory cornbread.

Cornbreads also pair with chili for a great comforting meal and this cornbread tastes amazing with Vegan Butternut Squash Chipotle Chili. They also taste great with a cup of masala chai and I love these for breakfast or late afternoon snack. These stay great in refrigerator for a week. Warm in the oven and serve.

Today is the final day of our Holiday Sides Week hosted by Heather in our Festive Foodies. This is my post for the same as no event is complete without delicious cornbread on the side. We shared over 30 recipes this week and check the links for recipes by fellow bloggers at the end of this post.

Check below for some great vegan sides that would be perfect for your vegan guests!

Here are a few vegetarian dishes that can elevate the holiday menu:


Cornmeal - 1 cup
All-purpose flour - 1 cup
Coconut oil - 1/2 cup
Coconut milk - 3/4 cup plus 2 tbsp
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Salt - 1.5 tsp
Cumin - 1 tsp
Chili flakes - 1 tsp
Thai chili - 2, finely minced
Flax seed powder - 1 tbsp
Fresh ginger - 1/2 tsp, grated
Fresh corn - 1/2 cup
Pumpkin puree - 1/2 cup
Pumpkin seeds - 2 tbsp
Cilantro - 2 tbsp


Preheat oven to 375 degrees F. Grease a 8X8 -in pan and line with parchment paper. This helps in removing the bread easily from the pan. In a bowl, add the dry ingredients and mix.

Add quarter cup coconut milk to flaxseed powder, mix and set aside to gel. In another bowl add the flaxed egg, pumpkin puree, oil, ginger, green chile, remaining coconut milk and whisk well to get a smooth consistency.

Pour this onto the dry ingredients. Quickly mix to a lump free batter. Stir in the corn and fold.

Pour the mixture to a greased and lined 8X8-in pan. Sprinkle pumpkin seeds. Bake for 28 min or until inserted  toothpick comes out clean.

Remove from the oven, brush with a little coconut oil. Cool completely.

Cut into squares and serve warm.

Here’s more Side Dish recipes:


  1. Love those pepitas all over the top of that bread.

    1. Pepitas add a lovely crunch and taste. Thanks, Wendy!

  2. What a flavorful cornbread recipe! Yum!

  3. I love cornbread and I love pepitas, so this has my name all over it!

  4. We adore cornbread and I love the pumpkin in this recipe. Such great flavor and wonderful drizzled with honey.

  5. I love the addition of the coconut milk. It gives it such a richness:) And the toasted pepitas on top are just perfect!

    1. Yes, coconut milk adds to the richness! These are very delicious! Thanks, Jennifer!

  6. Pumpkin and coconut milk in cornbread sounds so delicious

  7. I am a sucker all kinds of cornbread. And the coconut milk in there is something I never thought of trying. This is going on my must try list.