Ingredients
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
Directions
- 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
