Pumpkin Cornbread (Gluten Free)

This quickbread is a little sweeter than cornbread, a bit milder than pumpkin bread, and an amazing fall treat. After ordering pumpkin cornbread at a restaurant, I wanted to make a safe version for my 5-year-old, who has celiac disease. I got lucky on my first try, and the whole family devoured it! Serve hot with butter (or a spiced maple butter).

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 284 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice
• 1 (15 ounce) can pumpkin puree
• ½ cup canola oil
• ½ cup yellow cornmeal
• 1 (19 ounce) package gluten-free yellow cake mix

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Step 2

Beat pumpkin puree, oil, egg, and vanilla extract together in a large bowl. Add cake mix, cornmeal, cinnamon, pumpkin pie spice, and salt and mix well. Pour into the prepared baking pan.

Step 3

Bake in the center of the preheated oven until edges are browned and a knife inserted in the center comes out clean, about 35 minutes.