Vegan Butternut Squash Cornbread with Walnuts

This vegan cornbread is moist and nutty with a delicate cinnamon flavor. It pairs nicely with a vegetarian chili or baked beans.

Ingredients

• 2 tablespoons ground flaxseed mixed with 6 tablespoons of water

• 1 cup finely ground cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 teaspoon cinnamon (If you want a stronger cinnamon flavor use 2 tsps!)

• 1/4 cup maple syrup

• 1 cup butternut squash puree (fresh or canned)

• 1/3 cup olive oil (plus a little extra to grease the pan)

• 1/3 cup vegan milk (soy, almond, or cashew work very nicely)

• 1/2 cup finely chopped walnuts

Directions

• Preheat oven to 400° F.

• Grease a 1.5-quart loaf pan with olive oil.

• Mix together cornmeal, flour, baking powder, salt, and cinnamon.

• Combine maple syrup, butternut squash, olive oil, and a vegan milk option (examples: almond milk, coconut milk, or hemp milk). Mix well.

• Once the flaxseed mixture has thickened, add it to the wet ingredients.

• Mix the dry ingredients into the wet ingredients one cup at a time and thoroughly. 

• Mix the walnuts into the batter.

• Pour the batter into the greased pan.

• Bake for 30-35 minutes. Do a toothpick test to make sure the loaf is cooked thoroughly.

• Let the loaf cool at least 15 minutes before slicing it. The loaf should slide out very smoothly.

Enjoy!