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