Pumpkin Cornbread (Gluten Free)
Description
This quickbread is a little sweeter than cornbread, a bit milder than pumpkin bread, and an amazing fall treat.
Ingredients
•
1 (15 ounce) can pumpkin puree
•
1/2 cup canola oil
•
1 egg
•
1 teaspoon vanilla extract
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1 (19 ounce) package gluten-free yellow cake mix
•
1/2 cup yellow cornmeal
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1/2 teaspoon ground cinnamon
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1/2 teaspoon pumpkin pie spice
•
1/4 teaspoon salt
Directions
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.