Hi, I’m Jane. Today, I will show you a way to make cinnamon pumpkin tear & share bread recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Cinnamon Pumpkin Tear & Share Bread Recipe
Cinnamon Pumpkin Tear & Share Bread is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Cinnamon Pumpkin Tear & Share Bread is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have cinnamon pumpkin tear & share bread using 16 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cinnamon Pumpkin Tear & Share Bread:
- Get For the bread dough:
- Prepare 125 ml dairy free milk
- Make ready 180 g pumpkin purée
- Prepare 50 g caster sugar
- Make ready 25 g dairy free spread, melted
- Get 1 teaspoon salt
- Make ready 1 teaspoon dried active yeast
- Get 400 g gluten free bread flour
- Make ready 1 teaspoon mixed spice
- Get For the filling:
- Take 30 g dairy free spread, melted
- Get 40 g brown sugar
- Get 1 tablespoon ground cinnamon
- Take For the drizzle:
- Make ready 5 tablespoons icing sugar
- Take 5 teaspoons dairy free milk
Steps to make Cinnamon Pumpkin Tear & Share Bread:
- Heat the milk in a small pan until just before boiling, remove from the heat and set aside to cool until lukewarm - Pour into a large bowl with the pumpkin pure, mixed spice, sugar, melted dairy free spread, salt and yeast - Mix in the flour until the dough forms a ball - Beat with a dough hook for 5 minutes - Put the dough in a lightly oiled bowl and cover with clingfilm - Leave to rise in a warm place for an hour or until doubled in size
- Roll out the dough into a rectangle about 1cm thick - Brush with the melted dairy free spread and sprinkle on the brown sugar and ground cinnamon - Roll up into a log, keeping the dough fairly tight - Place the log seam down on a baking sheet lined with parchment paper - With a share knife about 3/4 way down into slices - Arrange the slices so they lean to alternate sides and then squash the loaf together, like the picture below
- Leave to rise for an hour or place in the fridge overnight to bake in the morning - Preheat the oven to 180 oC - Bake the loaf for 25 minutes - Allow to cool a bit - Mix together the icing sugar and dairy free milk and drizzle over the loaf
So that’s going to wrap this up for this special dish cinnamon pumpkin tear & share bread recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
