Vegan Corn & Pumpkin Bread with Smoky Corn, Chilli & Maple Butter


Vegan Corn & Pumpkin Bread with Smoky Corn, Chilli & Maple Butter
Add a vibrant splash of colour to your brunch table with this vegan pumpkin bread topped with smoky corn, chilli and maple butter.


Serves 6



  • 400g pumpkin, cut into 2cm pieces
  • 2 tbsp extra virgin olive oil
  • 2 tbsp linseed (flax) meal
  • ¼ cup warm water
  • ¾ cup unsweetened almond milk
  • 2 tsp apple cider vinegar
  • ½ tsp baking soda
  • ½ cup golden caster sugar
  • ½ tsp sea salt flakes
  • ¾ cup fine polenta
  • ¾ cup plain flour
  • 50g vegan butter, melted
  • ¼ cup smoked almonds, roughly chopped
  • Crispy oregano leaves, to serve

For the Smoky Corn, Chilli and Maple Butter:

  • 1 cob corn, kernels removed
  • 2 tbsp maple syrup
  • 1 tsp each smoked paprika, dried chilli flakes and finely grated lime zest
  • 100g vegan butter



  1. Preheat oven to 220°C (200°C fan forced). Place pumpkin in a 24cm heavy-based frying pan or skillet. Drizzle with oil and season with salt and pepper. Place in oven and bake for 20 mins, or until tender. Remove from skillet.
  2. Meanwhile, place the linseed meal and water in a small bowl, mix to combine and set aside for 5 minutes, or until the mixture is ‘eggy’ in texture.
  3. In a separate bowl, mix the almond milk and vinegar together and set aside to curdle.
  4. Combine the baking soda, caster sugar, salt, polenta and flour in a large bowl. Add the linseed mixture, curdled milk mixture and butter; whisk to combine.
  5. Pour into the skillet, sprinkle with roasted pumpkin and almonds, reduce the oven to 200°C (180°C fan forced) and bake for 30 minutes, or until a skewer inserted comes out clean.
  6. To make the butter, combine the corn, maple, paprika and chilli in a small non-stick frying pan over medium heat. Cook for 2 minutes. Take off the heat, add the lime zest and season. Set aside to cool. Add the softened butter. Place on a sheet on non-stick baking paper and roll into a log. Refrigerate until firm.
  7. Serve hot, topped with crispy oregano, slice into wedges and serve with butter.


  • The butter can be made in advance. It will keep refrigerated for up to 2 weeks.
  • For the best crispy oregano, toss in 1 tsp of oil, place on a baking tray and bake for 2 minutes, or until crisp.
  • This cornbread is perfect to serve hot or cold. You can also use up any leftover roasted vegetables instead of the roast pumpkin.


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