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Pumpkin Cornbread (Gluten Free)

Rated as 2 out of 5 Stars

"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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45 m servings 284
Original recipe yields 12 servings (1 9x13-inch pan)


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

Per Serving: 284 calories; 9.9 46.6 1.3 14 381 Full nutrition

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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 li...