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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 Guidelines For Living Green And Spending less Within the Kitchen.

Until fairly recently any person who expressed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are unable to change things for the better without everyone’s active participation. This must happen soon and living in ways more friendly to the environment should become an objective for every individual family. Here are a few tips that can help you save energy, mainly by making your cooking area more green.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is quite uncomplicated to live green, after all. Largely, all it requires is a little common sense.

We hope you got insight from reading it, now let’s go back to cinnamon pumpkin tear & share bread recipe. To cook cinnamon pumpkin tear & share bread you only need 16 ingredients and 3 steps. Here is how you cook it.

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

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

Steps 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

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