Vegan pumpkin apple twist bread
Servings Prep Time
6Servings 30Minutes
Cook Time Passive Time
45-50Min 3-4Hours
Servings Prep Time
6Servings 30Minutes
Cook Time Passive Time
45-50Min 3-4Hours
Ingredients
Coconut sugar spread
Glaze
Instructions
  1. Start by gathering all of your ingredients, trust me it makes putting this together easier versus struggling around to get things ready.
  2. In a mixing bowl, add warm milk, 2 tbsp of melted butter, and yeast, let sit for 5-10 minutes.
  3. Add coconut sugar.
  4. Then add Pumpkin puree.
  5. In a seperate bowl mix flour, salt, pumpkin spice. Add to milk mixture and knead on medium speed for 5 min.
  6. Meanwhile peel and dice 3 small apples such as golden delicious.
  7. Add one cup to dough while still kneading. Knead 5-7 min.
  8. Remove dough from mixer, if any apples remain in mixer pat into dough by hand.
  9. Place dough in an oiled bowl, cover with plastic and place in a warm place, allow to double in size for about two hrs. If you are able to to turn your oven to 100 degrees, so and place your dough inside to proof. If you have an oven with a bread proof button that even better. I love this feature in my oven.
  10. Once your dough had doubled in size, you want to make the the spread for the inside of the bread.
  11. Add 6 tbsp of melted vegan butter, 1 cup of coconut sugar, and cinnamon, mix well with a fork. Set aside.
  12. Place dough on a floured surface for rolling, use your had to divide dough into three pieces. Take one piece sprinkle a little pinch of flower, using a rolling pin, slightly roll dough, then spread out with your hand. If some of the apple fall out of dough, save to toss on top.
  13. Spread with sugar and butter mixture, toss some diced apples on top. Leave some apples for top. You want to twist the dough twisting in and out, so one part is outward ( where the inside of the dough is exposed) and the other inward (where the inside mix is covered). Sorry forgot to take twisting pic, will add later.
  14. Lay twisted dough in a parchment lined medium cast iron skillet, or pie pan. Repeat with rest of dough, connect the ends when you lay them in the pan, into a circle. For the last dough, once you lay in the pan, you will need to curve the remainder of dough in the middle of the pan. Stuff leftover apples in crevices, and top dough.
  15. Cover dough with cling wrap, allow dough to rise for about 1 hr in a warm place, more time if needed.
  16. Preheat oven to 350, brush top of dough with 2 tbsp of melted vegan butter, bake for 45 min. Make glaze by adding 1 tbsp of butter, 2 tbsp of coconut sugar, 1/2 tsp of vanilla and 1 tbsp of coconut milk. Heat in microwave in 30 sec increments, probably need a full minute, let cool. If it gets too thick mix with a little coconut milk.
  17. Remove bread from oven, drizzle or brush with glaze. Cool and Enjoy.