Simple Way to Make Super Quick Homemade Cinnamon Pumpkin Tear & Share Bread

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

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

Steps 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

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