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Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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).

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
12
Yield:
1 9x13-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

I have only tested this with Betty Crocker(R) 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.

Nutrition Facts

284 calories; protein 1.3g; carbohydrates 46.6g; fat 9.9g; cholesterol 13.6mg; sodium 381.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
11/04/2018
I have recently tried pumpkin cornbread and loved it! I thought I would give this a try because I have several family members who eat gluten-free. This did not work at all for me. It had so little cornmeal in the recipe, that you couldn't taste it and I would not think of it as cornbread. It also was very "gummy" and crumbly. It was difficult to cut a piece without it completely crumbling and falling apart. The flavor was very sweet - almost like a pumpkin cake. Unfortunately, I won't make this again. Read More
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