Recipe: Juicy Cinnamon Pumpkin Tear &amp; Share Bread

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Healthy living will always be a challenge. Hopefully after reading the article above, it will make you stronger in your desire to live a healthy life. Now it's time for us to go to the main menu, the cinnamon pumpkin tear & share bread recipe. To cook cinnamon pumpkin tear & share bread you need 16 ingredients and 3 steps. Here is how you do that.

The ingredients needed to cook Cinnamon Pumpkin Tear & Share Bread:

Provide of For the bread dough:.
Prepare 125 ml of dairy free milk.
Use 180 g of pumpkin purée.
Get 50 g of caster sugar.
Take 25 g of dairy free spread, melted.
Get 1 teaspoon of salt.
You need 1 teaspoon of dried active yeast.
Provide 400 g of gluten free bread flour.
Get 1 teaspoon of mixed spice.
You need of For the filling:.
You need 30 g of dairy free spread, melted.
Use 40 g of brown sugar.
You need 1 tablespoon of ground cinnamon.
Provide of For the drizzle:.
Provide 5 tablespoons of icing sugar.
Get 5 teaspoons of dairy free milk.

Instructions 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.

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