Pumpkin Rosemary Cornbread (v, df)

One of the most comforting things - cornbread! It’s perfect for the fall season. While I’m not from the south and also don’t really celebrate thanksgiving I love a good warm and delicious cornbread. Check out this healthyish, sweet, savory, and moist cornbread recipe. It’s a winner!


PUMPKIN is an excellent source of carotenes - the richer the color the richer the concentration. Also, they are a very good source of Vitamin C, B1, folic acid, pantothenic acid, potassium and dietary fiber, as well as Vitamin B6 and niacin. 

Pumpkin Rosemary Cornbread

1 cup pumpkin puree

60ml coconut oil ( I used 50:50 coconut oil and butter, leave out butter for vegan option) 

1/4 cup maple syrup

1.5 cup soy milk 

1 Tbsp apple cider vinegar 

1.5 cup cornmeal

1 cup flour 

2 tsp baking powder + 1/2 tsp baking soda

1 tsp pumpkin spice (mix of cinnamon, ginger, nutmeg, cloves, all spice)

1 Tbsp garlic powder

1 Tbsp finely chopped fresh rosemary

1 tsp salt  

I made the pumpkin puree from scratch (just roast cubed pumpkin for 30 min at 180C, take out, let cool and mash with fork or food processor), canned puree should be ok too 

In a bowl, combine all the wet ingredients and mix well

Then add all dry ingredients and mix to combine until you get a smooth batter

Transfer the batter to a prepared baking dish
Bake for 35 - 40 min at 180C (360 F)

I know it’s a lot ask for, but let it cool for at least 10 min before slicing 


Feel free to shoot me an email or leave a comment if you have any questions!