Hello, I’m Clara. Today, I’m gonna show you how to prepare cinnamon pumpkin tear & share bread recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cinnamon Pumpkin Tear & Share Bread Recipe
Cinnamon Pumpkin Tear & Share Bread is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Cinnamon Pumpkin Tear & Share Bread is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have cinnamon pumpkin tear & share bread using 16 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Cinnamon Pumpkin Tear & Share Bread:
- Make ready For the bread dough:
- Get 125 ml dairy free milk
- Make ready 180 g pumpkin purée
- Get 50 g caster sugar
- Get 25 g dairy free spread, melted
- Take 1 teaspoon salt
- Get 1 teaspoon dried active yeast
- Prepare 400 g gluten free bread flour
- Get 1 teaspoon mixed spice
- Make ready For the filling:
- Get 30 g dairy free spread, melted
- Take 40 g brown sugar
- Prepare 1 tablespoon ground cinnamon
- Take For the drizzle:
- Make ready 5 tablespoons icing sugar
- Make ready 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 is going to wrap this up with this distinctive dish cinnamon pumpkin tear & share bread recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
