Pumpkin Cornbread (Gluten Free)

This quickbread is a little sweeter than cornbread, a bit milder than pumpkin bread, and an amazing fall treat.

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

Ingredients

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

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.