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.


  • 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


  • 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.


About the Teacher

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Annika Laughlin
Annika has a love of fresh fruits and vegetables and a passion for cooking for others. She creates dishes... Read more