Corn pumpkin seed bread (vegan)

Corn bread as an alternative to other breads. The added cornmeal made from yellow corn gives it an absolutely wonderful sunny color:) I’ve got 5 (!) types of different cornmeal and flour in stock, so the ones were used are depicted below. Happy baking!:)


1 1/4 cup water
1/3 cup flax/corn oil
1 cup finely ground cornmeal
1/2 cup corn flour
1/2 cup wheat flour
1 teaspoon ground cardamom
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon baking soda
1 teaspoon lemon juice
1/2 cup pumpkin seeds, plus some extra for topping


Preheat the oven to 180C/350F. Either grease and flour or line a 23×11 cm loaf pan with parchment paper.

Combine the oil and water. Mix cornmeal, sifted corn and wheat flours, cardamom, salt and sugar. Combine the wet and dry ingredients together. Add baking soda with lemon juice and pumpkin seeds. Stir everything well. Pour the batter into the baking loaf pan. Sprinkle with pumpkin seeds. Bake for about 20 minutes or until the toothpick comes out clean. Allow to cool in the open oven for 5 minutes. Remove and transfer onto the wire rack to let cool completely. Slice and enjoy!:)

Bon Appetit!

Left: fine cornmeal. Right: corn flour (not starch)




6 Comments Add yours

  1. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:

    Liked by 1 person

    1. Mayasbeehive says:

      thank you so much for stopping by and reblogging!


  2. chefkreso says:

    I adore pumpkin seeds on a loaf of bread, they really add to the flavour!

    Liked by 1 person

    1. Mayasbeehive says:

      I like it too! They are a good addition to pumpkin soup and pumpkin bread as well:)

      Liked by 1 person

  3. Great post.. loved your recipe 🙂

    Liked by 1 person

    1. Mayasbeehive says:

      Thanks a million!:)

      Liked by 1 person

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