Looking for a new baking project? Try out my recipe for Gluten and Dairy Free 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 sharp knife cut slices but only 3/4 way down.
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.
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.