How to Make Favorite Cinnamon Pumpkin Tear & Share Bread - Free Download

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Before you jump to Cinnamon Pumpkin Tear & Share Bread recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

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A lot of electricity is consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and also 0F. You can reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. It is reasonably easy to live green, all things considered. A lot of it is basically utilizing common sense.

We hope you got insight from reading it, now let's go back to cinnamon pumpkin tear & share bread recipe. You can have cinnamon pumpkin tear & share bread using 16 ingredients and 3 steps. Here is how you achieve it.

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

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

Instructions 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.

Cinnamon Baked Pumpkin. this link is to an external site that may or may not meet accessibility guidelines. Pumpkin Cinnamon Rolls topped with Maple Cream Cheese Frosting. As with most yeast based recipes, these Pumpkin Cinnamon Rolls definitely take a little time and effort, but I promise you the. Perfect Pumpkin Cinnamon Rolls are made with pumpkin both in the dough and in the filling for This recipe builds on a traditional Cinnamon Roll , but adds the magic of pumpkin and fall spices. This Cinnamon Pumpkin Seed Butter Recipe is super easy, and the perfect thing to send in your Pumpkin Seed Butter has a very unique flavor which makes it perfect for a special Fall treat.

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