Rating: 2 stars
1 Ratings
  • 5 star values: 0
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  • 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).


Recipe Summary

35 mins
45 mins
10 mins
1 9x13-inch pan


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


Instructions Checklist
  • 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.

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