pumpkin bread


For the bread dough:

  • 125ml dairy free milk
  • 180g pumpkin purée
  • 50g caster sugar
  • 25g dairy free spread, melted
  • 1 teaspoon salt
  • 1 teaspoon dried active yeast
  • 400g gluten free bread flour
  • 1 teaspoon mixed spice

For the filling:

  • 30g dairy free spread, melted
  • 40g brown sugar
  • 1 tablespoon ground cinnamon

For the drizzle:

  • 5 tablespoons icing sugar
  • 5 teaspoons dairy free milk


  • 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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