Pumpkin Cinnamon Bread (No Eggs | No Butter). That means no kneading, no rolling, no resting (till it bakescourse) and a way more reliable finished product for our baking novices! This Pumpkin Cinnamon Bread is soft, moist, delicious and loaded with raisins and pecans. Super easy to make and completely irresistible.
The pumpkin quick bread is vegan but you'd never know it. No eggs, butter, or traditional dairy involved and yet it. Light, mildly spiced and crowned with butter and cinnamon sugar, this quick bread is bound to be a big hit. Kamu dapat membuat Pumpkin Cinnamon Bread (No Eggs | No Butter) menggunakan 11 bahan dengan 9 langkah gampang. Berikut cara merealisasikannya.
Bahan-bahan yang perlu disiapkan untuk membuat Pumpkin Cinnamon Bread (No Eggs | No Butter)
- Siapkan 350 gr tepung pro tinggi.
- Sediakan 3 sdm palm sugar.
- Sediakan 2 sdt ragi (pastikan baru&aktif).
- Siapkan 6 sdm susu cair.
- Dibutuhkan 100 gr labu yg sdh dikukus&dilumatkan (saya pakai 150gr).
- Sediakan 3 sdm olive oil/minyak sayur.
- Siapkan Sejumput garam.
- Siapkan Filling.
- Dibutuhkan 3 sdt kayu manis bubuk.
- Sediakan 3 sdt palm sugar.
- Sediakan Secukupnya kenari+kismis+cranberry kering (bisa diganti sesuai bahan dirumah).
These no yeast cinnamon rolls are the easiest homemade cinnamon rolls you'll ever make. With no dough-punching & no waiting for the dough to rise, the hardest thing about these cinnamon rolls is waiting for them to come outthe oven! This is onemy older recipes on the blog (originally. Pumpkin Cinnamon Swirl Bread. . . moist and tender pumpkin bread with a ribbonmelty cinnamon sugar in the middle.
Urutan membuat Pumpkin Cinnamon Bread (No Eggs | No Butter)
- Campur terigu+ragi+palm sugar, aduk rata.
- Masukkan labu+susu cair, saya uleni pakai tangan (untuk susu nya saya pakai sdm ya biar tau kapan waktu nya stop menuang susu, jika adonan kurang basah bisa ditambahkan lagi).
- Lalu masukkan olive oil+garam, uleni lagi.
- Simpan di wadah yg sdh diolesi minyak, tunggu mengembang 2x lipat kurang lebih sejam (tergantung suhu rumah/dapur masing2).
- Saya bagi 2 adonan krn pakai loyang loaf kecil, kalau pakai loyang roti tdk perlu dibagi ya. Gilas adonan persegi, lalu olesi olive oil permukaannya. Siapkan campuran isian, kayu manis bubuk+palm sugar dan kismis dkk.
- Taburi campuran palm sugar+kayu manis, lalu saya taburi kismis+cranberry kering+kenari (tp bisa diganti ya isiannya tergantung persediaan dirumah), lalu di gulung perlahan dan ujung gulungan jgn lupa dicubit2 agar tdk mudah terbuka pas di oven..
- Nah stlh ini selanjutnya tergantung mau pakai cara spt apa monggo disesuaikan sendiri, disini saya pakai 2 cara. Yg pertama stlh digulung, saya potong lurus adonan spt digambar 👇🏼, kemudian saya pelintir dan masukkan ke dlm loyang loaf yg sdh dialasi kertas roti/oles olive oil, tutup lg agar mengembang sekitar 30 menit.
- Cara kedua, saya potong2 sekitar 3-4 cm spt di gambar👇🏼, lalu saya tata di dlm wadah tahan panas yg sdh diolesi olive oil/dialasi kertas roti. Kemudian tutup kembali adonan hingga 30 menit agar mengembang kembali..
- Kalau tdk punya pantangan telur, silahkan diolesi madu+kuning telur sblm dipanggang, saya cuma olesi susu cair, bisa jg olive oil atau campuran susu cair&gula halus. Panggang kurang lebih 25 menit dgn suhu 175 derajat (sesuaikan oven masing2) di oven yg sdh dipanaskan sblmnya..
This post may contain affiliate links, which gives me a small percentagethe sale, at no cost to you. Pumpkin Cinnamon Swirl Bread-pumpkin bread with a sweet cinnamon sugar swirl! The bread is moist, perfectly spiced, and the cinnamon swirl through the center is to die for! I also add a sprinklecinnamon sugar to the topthe loaf to make it pretty and you can never have too much cinnamon. Moist pumpkin bread with a pumpkin spice streusel topping and a sticky maple glaze.
