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Thursday, 30 October 2014

Pumpkin Swirl Bread or Rolls - Refined Sugar-Free!

Just in time for Halloween! Another wonderfully successful cinnamon swirl bread recipe - but this time with pumpkin!  If you want more of a pumpkin pie type taste in your bread, you could add a pinch of nutmeg, ginger & cloves to the cinnamon swirl mixture.   It's delicious plain, and I love that it has no refined sugar, too!  It's also a great way to use up any pumpkin puree that you might have on hand (homemade or canned).  The roll form tends to be a bit stickier than the bread, but they both taste delicious!  Enjoy!
Lovely orange pumpkin swirl bread, ready to eat!
Pumpkin swirl rolls - great plain, topped with butter, or you could even top with a little cream cheese frosting for a pumpkin cinnamon roll type treat.

Pumpkin Swirl Bread or Rolls - Refined Sugar-Free!
Makes 12-15 rolls OR ~5 mini loaves (or you can adjust as desired so you have some of each!)

Preheat oven to 350F.  Butter 9x13 pan or 4-5 mini loaf pans, as desired.  (You can make this in 1-2 larger loaf pans, but will need to increase the cooking time).

In a mixer combine:
1 1/4 cup brown rice flour
1/2 cup white rice flour
3/4 cup potato starch
3/4 cup tapioca starch
1 Tbsp xanthan gum
1 Tbsp quick/rapid-rise yeast
1 tsp salt

Add and beat ~3 minutes:
1 cup canned 100% pumpkin puree or homemade pumpkin puree
1/2 cup warm water
3 eggs
1 Tbsp honey
1 1/2 Tbsp maple syrup
4 Tbsp oil 

Combine in a small bowl:
1/4 butter, melted
1/4 cup sucanat sugar
1/4 cup maple syrup
2 Tbsp cinnamon
* For a more pumpkin-pie taste, add slightly less cinnamon and add 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves 

Swirl briefly/gently into dough.

Scoop large scoops into 9x13 pan OR fill mini loaf pans just above 1/2 full.   Here I've made 12 rolls in the 9x13 pan and have enough to make 1 mini loaf pan.  But you could make 15 rolls or 5 mini loaf pans, so you can adjust as you desire.  Cover with plastic wrap and let rise in a warm location ~30 minutes, until dough looks almost doubled and bread in pans has risen to be even with the top of the pan.
Before and after rise for the mini loaf 
Before and after rise for the rolls

Bake at 350F ~25-30 for both rolls and mini loaf pans.  Bread should look nicely browned on top and rolls should look lightly browned on top.  (You'll need to cook the bread closer to 45-50 minutes if you make it in larger loaf pans.  Personally, I find they brown too much for my taste on the crust in larger loaf pans, but it'll still taste great)

Remove bread from loaf pans to cooling rack to cool.  Slice and enjoy!  Wonderful plain, or topped with a dollop of butter.  Enjoy!

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