I’ve been doing a lot of experimenting with bread recently. And one of the loaves I’ve made is this Pumpkin Cornbread. This is a deliciously light, moist bread – with the sweet tastes of the pumpkin and maize flour. It doesn’t rise much – but it’s still light in texture. And one of the great things about this bread, apart from the delicious taste, is that it’s yeast-free. So if you’re intolerant to yeast, as well as gluten and dairy, you can still have bread. Yay! You can always make a batch and put in the freezer as this bread freezes well. Great toasted and untoasted, with sweet or savoury spreads.
gluten-free, dairy-free, yeast-free, nut-free, seed-free, citrus-free
- 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
- 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.