Recipe of Homemade Cinnamon Pumpkin Tear & Share Bread

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, cinnamon pumpkin tear & share bread. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Cinnamon Pumpkin Tear & Share Bread is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Cinnamon Pumpkin Tear & Share Bread is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook 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:

1. Make ready For the bread dough:
2. Make ready 125 ml dairy free milk
3. Make ready 180 g pumpkin purée
4. Take 50 g caster sugar
5. Prepare 25 g dairy free spread, melted
6. Take 1 teaspoon salt
7. Take 1 teaspoon dried active yeast
8. Get 400 g gluten free bread flour
9. Make ready 1 teaspoon mixed spice
10. Take For the filling:
11. Get 30 g dairy free spread, melted
12. Take 40 g brown sugar
13. Make ready 1 tablespoon ground cinnamon
14. Take For the drizzle:
15. Prepare 5 tablespoons icing sugar
16. Prepare 5 teaspoons dairy free milk

Instructions 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’s going to wrap this up for this exceptional food cinnamon pumpkin tear & share bread recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!