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!

Lemon Podimas

Potatoes and Green Beans/Aloo Beans Curry

Creamy, Vegan Spinach and Baby Corn Curry

Vegan Pumpkin Halwa

South Indian Kale Stir-Fry

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

Creamy Kale and Corn

Pumpkin Paratha 

Carrot Halwa 

Ingredients

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

Method

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:

• Balsamic-Honey Roasted Beets & Carrots from Sweet Beginnings
• Butternut Squash Casserole from Leftovers Then Breakfast
• Cape Cod Corn Pudding from Jolene's Recipe Journal
• Creamy Brussels Sprouts with Bacon from Hezzi-D's Books and Cooks
• Easy Parmesan Noodles from A Kitchen Hoor's Adventures
• Instant Pot Mashed Sweet Potatoes from Devour Dinner
• Make Ahead Dinner Rolls from Cookaholic Wife
• Maple Dijon Brussels Sprouts from Palatable Pastime
• Orrechiette with Butternut Squash from A Day in the Life on the Farm
• Parmesan Butternut Squash Gratin from Jen Around the World
• Potatoes & Peas from An Affair from the Heart
• Quick and Easy Green Beans and Bacon Skillet from Blogghetti
• Swedish Rice Pudding from Cheese Curd In Paradise
• Vegan Pumpkin Coconut Cornbread from Magical Ingredients