Pumpkin Cinnamon Swirl Bread – Yeast Sandwich Bread

Instructions

Sponge:

1. 1

   In the mixer bowl, add warm hot non dairy milk,, pumpkin puree, sugar, oil, and pumpkin pie spice and mix. Add flour and yeast and mix in until well combined, about 1-2 mins. Let this sponge sit for 45 minutes in a warm place.

Bread:

1. 2

   Mix the salt into the 2 cups flour. Add 1 3/4 cup flour (from the 2 cups) to the sponge and knead. Add more flour or water if needed to make a smooth non sticky dough. Knead for 3 to 4 minutes in stand mixer or 6 to 7 minutes by hand.

2. 3

   Using some flour flour, roll it out into 10 by 17-18 inch rectangle.

3. 4

   Spray or brush oil on the rectangle.

4. 5

   Sprinkle the cinnamon sugar mixture all over leaving an inch on the sides. Spray water lightly on top.

5. 6

   Roll the rectangle along the 10 inch side. Seal the edge using some water. Fold the side edges under to make a roll that fits the loaf pan (see step pictures). Place in parchment lined loaf pan. Spray water on the roll. Sprinkle seeds or oats. Cover with a towel and let rise in a warm place for 40 minutes or until doubled.

6. 7

   Bake at pre-heated 350 degrees F / 180ºc for 40 minutes.

7. 8

   Cool for 10 minutes then remove from the pan. Cool completely before slicing. Slice with a serrated knife. Serve warmed, lightly toasted with vegan butter + sugar/maple or make french toasts.

8. 9

   Store on the counter in bread container for the day. Refrigerate for upto 4 days.