Vegan Pumpkin Bread with Filling
Ingredients
- 2 cups bread flour or all purpose flour (240g)
- 1 teaspoon active dry yeast
- 1 tablespoon sugar of choice
- 60 grams condensed coconut milk
- 2 tablespoons soy milk (32g)
- 85 grams pumpkin purée
- 30 grams dairy free butter or oil
Filling
- 200 grams pumpkin purée
- 20 grams dairy free butter
- 1 tablespoon sugar of choice
- 1/2 teaspoon pumpkin spice
Preparation
Make the filling by combining pumpkin purée, spice, and sugar in a saucepan.
Cook on medium heat for 5-6 minutes until thickened.
Stir in butter and stir until completely melted.
In a stand mixer, combine all ingredients except for coconut oil or butter.
Cover and let sit for 20 minutes.
Turn on the mixer, add the oil or butter, and mix on low-medium speed with the hook attachment until the dough comes together, about 10-12 minutes.
Smooth the dough.
Cover and let proof for 1 hour until doubled in size.
Roll dough into a long rectangle approximately 18cm by 50cm using a rolling pin.
Spread the pumpkin butter over the dough and fold it in half.
Pinch seams to seal.
Adjust the length of the dough to approximately 18cm by 25cm, matching the width of the baking pan.
Cut out 8 long strips without cutting off the left end, stopping 1 inch from the edge.
Twist the strips.
Roll up from left to right with seams facing down.
Place the rolls in the prepared loaf pan.
Cover and let rest for 1 hour.
Preheat oven to 180°C.
Brush with coconut oil evenly and bake for 30-35 minutes.
Remove bread from pan immediately and let cool completely on a wire rack.
