Recipe: Appetizing Cinnamon Pumpkin Tear & Share Bread

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Before you jump to Cinnamon Pumpkin Tear & Share Bread recipe, you may want to read this short interesting healthy tips about Strength Boosting Treats.

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When looking for a convenient healthy snack, make sure you remember about yogurt. Eating natural yogurt in place of a nutritious larger lunch is not a good idea. You can not beat yogurt when it comes to a wholesome snack though. Along with calcium, it's a good supplier of aminoacids and vitamin B. Yogurt is often eaten to help preserve the digestive system considering that it is so easily digestible by many people. Yogurt combines beautifully with nuts as well as seeds. This reduces your sugar absorption without lowering the taste of your snack.

A large variety of instant health snacks is easily accessible. Deciding to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let's go back to cinnamon pumpkin tear & share bread recipe. You can have cinnamon pumpkin tear & share bread using 16 ingredients and 3 steps. Here is how you do that.

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

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