Pumpkin Cornbread (Gluten Free)

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:
  • Cooking:
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  • Serves: 1 person



  1. Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 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.
  3. 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.