50g/2oz chilled dairy-free margarine, cut into small pieces, plus extra for greasing
200g/7oz peeled and chopped pumpkin or butternut squash
1 tbsp olive oil
300ml/10½fl oz/scant 1¼ cups soya milk
2 large eggs, beaten
150g/5oz/1 cup maize flour
150g/5oz/1 cup rice flour
1 tsp gluten-free baking powder
scant ½ tsp xanthan gum
1 tsp salt
Method
Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a 900g/2lb loaf tin with dairy-free margarine. Put the pumpkin on a baking sheet and bake for 30 minutes until tender. Put into a blender or food processor, add a little of the soya milk and blend until smooth. Add the eggs and blend until thoroughly mixed.
Sift the flours into a large mixing bowl and stir in the baking powder, xanthan gum and salt. Using cold fingertips, rub the dairy-free margarine into the flour until the mixture resembles breadcrumbs. Make a well in the centre and pour in the pumpkin mixture. Gradually draw the flour into the liquid using a wooden spoon, mixing well to form a smooth batter.
Spoon the dough into the tin and smooth the surface with the back of a metal spoon.
Bake for 40–45 minutes until it is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before serving.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-yeast-freepumpkin-cornbread