Cinnamon Pumpkin Tear & Share Bread (Gluten & Dairy Free)

Hello everyone, welcome to my latest autumnal recipe for Gluten and Dairy Free Cinnamon Pumpkin Tear & Share Bread.

I find bread making a lovely relaxing thing to do when I don’t have a care in the world and all the time I need to potter around the kitchen.  So the reality of the situation is I don’t often make bread!

This recipe isn’t too bad actually and it is absolutely worth the effort.  Lovely soft pumpkin bread with cinnamon swirls.  I’ve called it a tear and share loaf as each little piece is like a mini cinnamon bun.

This tastes absolutely amazing when it is still warm from the oven with the gooey drizzle poured over.  As an added bonus it is also egg free and suitable for vegans.

Bread Ideas

If you like this recipe for Gluten and Dairy Free Cinnamon Pumpkin Tear & Share Bread then you might like to try one of my other ideas:

• Go traditional with my Gluten and Dairy Free Crusty Cob
• Go festive with my Gluten and Dairy Free Christmas Chelsea Buns
• Get in a twist with my Gluten and Dairy Free Challah Bread
• Go sweet with my Gluten and Dairy Free Cinnamon, Lemon & Raisin Sour Dough

More Recipes Please!

Like me, you may also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Cinnamon Pumpkin Tear & Share Bread (Gluten & Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Bread Recipe Keys: Dairy Free Gluten Free Mixing Vegan

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Rest Time 120 mins Total Time 2 hrs 40 mins

Best Season: Fall

Description

Looking for a new baking project? Try out my recipe for Gluten and Dairy Free Cinnamon Pumpkin Tear & Share Bread.

Ingredients

Servings

For the bread dough:

• 125 ml dairy free milk
• 180 g pumpkin puree
• 50 g caster sugar
• 25 g dairy free spread (melted)
• 1 tsp salt
• 1 tsp dried active yeast
• 400 g gluten free bread flour
• 1 tsp mixed spice

For the filling:

• 30 g dairy free spread (melted)
• 40 g brown sugar
• 1 tbsp ground cinnamon

For the drizzle:

• 5 tbsp icing sugar
• 5 tsp dairy free milk

Instructions

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.

2. Mix in the flour until the dough forms a ball.  Beat with a dough hook for 5 minutes.

3. 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.

   

4. 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.

5. 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 sharp knife cut slices but only 3/4 way down.

6. Arrange the slices so they lean to alternate sides and then squash the loaf together.  Leave to rise for an hour or place in the fridge overnight to bake in the morning.

   

7. Preheat the oven to 180 oC and bake the loaf for 25 minutes.  Allow to cool a bit  then mix together the icing sugar and dairy free milk and drizzle over the loaf.

Keywords: bread