Pumpkin Cornbread (Gluten Free) Popular Recipes

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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)."

Ingredients :

• 1 (15 ounce) can pumpkin puree
• 1/2 cup canola oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 (19 ounce) package gluten-free yellow cake mix
• 1/2 cup yellow cornmeal
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Instructions :

Prep : 10M	Cook : 12M	Ready in : 45M

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

Notes :

• I have only tested this with Betty Crocker® yellow gluten-free cake mix, which works well because it does not have added vanilla and has a dry texture. It normally makes a single-layer cake. I would not recommend substituting another brand or a regular cake mix, as results will be unpredictable.

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