Cinnamon Pumpkin Tear & Share Bread
Cinnamon Pumpkin Tear & Share Bread

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cinnamon pumpkin tear & share bread. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Cinnamon Pumpkin Tear & Share Bread is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Cinnamon Pumpkin Tear & Share Bread is something that I’ve loved my entire life.

To get started with this 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 it.

The ingredients needed to make Cinnamon Pumpkin Tear & Share Bread:
  1. Get For the bread dough:
  2. Prepare 125 ml dairy free milk
  3. Make ready 180 g pumpkin purée
  4. Make ready 50 g caster sugar
  5. Take 25 g dairy free spread, melted
  6. Get 1 teaspoon salt
  7. Get 1 teaspoon dried active yeast
  8. Make ready 400 g gluten free bread flour
  9. Take 1 teaspoon mixed spice
  10. Get For the filling:
  11. Get 30 g dairy free spread, melted
  12. Make ready 40 g brown sugar
  13. Take 1 tablespoon ground cinnamon
  14. Make ready For the drizzle:
  15. Get 5 tablespoons icing sugar
  16. Take 5 teaspoons dairy free milk
Steps to make Cinnamon Pumpkin Tear & Share Bread:
  1. 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
  2. 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
  3. 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 is going to wrap it up for this special food cinnamon pumpkin tear & share bread recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!