- 1/4 cup canned pumpkin*
- 1/4 cup rice milk
- 3/4 cup warm water
- 1 Tbsp freshly squeezed lemon juice
- 4 Tbsp oil
- 1/3 cup sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 3 1/2 cups Cybele's Gluten Free Flour Blend
- 1 Tbsp Xanthan Gum
- 3/4 tsp Authentic Foods Dough Enhancer
- 1 Tbsp active dry yeast
- 1/2 cup raisins
- 2 tsp oil
- 1/3 cup sugar
- 3 tsp cinnamon
- Place wet ingredients into the bread machine according to manufacturers instructions. For my Zojirushi I place them in the order above. (Note- I have a small 700w microwave and I heat my rice milk in the microwave for 1 minute and then pour into my bread machine. It makes it warm but not hot enough to kill the yeast. The machine does warm the liquid but I find that it is never enough when I use refrigerated milk.)
- Mix all of the dry ingredients together EXCEPT for the yeast. Mix the dry ingredients thouroughly before pouring into your bread machine.
- Make a well in your flour and add the yeast.
- Choose the dough cycle.
- At the end of the dough cycle roll out your dough onto a lightly floured board. Roll the dough into a 10x12 rectangle.
- Brush dough with 2 tsp of oil.
- Mix the 1/3 cup of sugar and 3 tsp of cinnamon together. Be sure to leave a 1 inch edge, sprinkle the cinnamon sugar mixture on the dough.
- Sprinkle the raisins on.
- Roll the dough into a log, starting from the short side. Pinch the ends where they meet and roll the ends under.
- Place in a loaf pan. Cover with a cloth and let it rise for about an hour in a warm location.
- Once the dough has risen bake at 400 degrees for 15 minutes, turn down the heat to 325 degrees and bake for another 30-35 minutes.
Note: After the first fifteen minutes I tented a piece of aluminum foil over the bread so that it would not brown too fast.
2 cup confectioner's sugar
Add enough dairy free milk to make a thick creamy frosting
1/2 tsp vanilla
*Note: If you don't have pumpkin on hand, replace it with one Ener-G Egg Replacer egg made according to package instructions.