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Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, cinnamon pumpkin tear & share bread. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cinnamon Pumpkin Tear & Share Bread is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Cinnamon Pumpkin Tear & Share Bread is something which I have loved my whole life.
Here is how you cook that. Flavored with vanilla, cinnamon, and rose water, Tunisian pumpkin jam is sweet, fragrant, and versatile. Spread it on hot (leftover challah) toast with a generous smear of butter, dollop it in the middle of a Linzer cookie, pair it with your favorite cheeses — the possibilities are endless.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cinnamon pumpkin tear & share bread using 16 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cinnamon Pumpkin Tear & Share Bread:
- Prepare For the bread dough:
- Prepare 125 ml dairy free milk
- Get 180 g pumpkin purée
- Get 50 g caster sugar
- Take 25 g dairy free spread, melted
- Prepare 1 teaspoon salt
- Prepare 1 teaspoon dried active yeast
- Prepare 400 g gluten free bread flour
- Make ready 1 teaspoon mixed spice
- Get For the filling:
- Get 30 g dairy free spread, melted
- Get 40 g brown sugar
- Make ready 1 tablespoon ground cinnamon
- Prepare For the drizzle:
- Prepare 5 tablespoons icing sugar
- Take 5 teaspoons dairy free milk
Plus, they have a cinnamon sugar topping that gets slightly crunchy while the loaves bake. It's the perfect contrast to the soft, tender, ultra moist pumpkin bread. I used to make cinnamon rolls and stick buns professionally. Here is how we rolled tight buns.
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
Apply butter evenly, then sugar/cinnamon mixture. Holding the rolling pin, gently roll over the sugar/cinnamon mixture. Mix wet ingredients with dry until batter just holds together. The rolls bake up to be perfectly soft and chewy and lightly golden on top. Tunisian pumpkin jam is an underrated Rosh Hashanah treat Whether smeared on toast, cookies or paired with cheese, North African dish can help sweeten the Jewish new year These pumpkin cookies are perfectly spiced and will smell like fall as soon as you open up the spice jars.
So that is going to wrap this up with this special food cinnamon pumpkin tear & share bread recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
