[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Pumpkin-Cinnamon Roll (Vegan) Part 2

Turn out onto floured surface. Knead until dough is smooth and satiny, about 5
to 8 minutes. 
Lightly oil bowl (I used some cooking spray that said 2 sprays = 0g Fat).
Return dough to bowl. Cover with clean, damp tea towel. Set in warm place (85
degrees - I think my house was at 68 and it worked fine) to rise. 
Let rise until doubled, about 1 hour. Punch down, shape into loaf. Place in
lightly oiled bread pan (I used a nonstick pan, so omitted the oil). Cover with
clean, damp tea towel. Let rise until doubled and indentation made with thumb
Bake in preheated 400 degree oven until browned on top and bottom sounds hollow
when tapped, about 35 minutes (ovens may vary, mine finished about 11 minutes
Remove from pan. Let cool on wire rack.
Makes 1 loaf.
*Variations: Substitute 2 tablespoons brown sugar for molasses, and 1/2 cups
raisins for caraway seed. Add 1/2 teaspoon cinnamon to liquid ingredients.
Substitute whole wheat or rye flour for 1/3 of the white flour in original
** To make pumpkin-cinnamon loaf (this is what I did!), when dough is punched
down, instead of shaping it into a loaf, stretch the dough into a rectangular
shape. Sprinkle the dough with a mixture of sugar and cinnamon, then roll dough
up from short side to form a loaf. Place in loaf pan and proceed with recipe.
Per slice: 130 cal.; 4g Prot.; 0.4g Total Fat (0.1g Sat. Fat); 28g Carb.; 0
Chol.; 180mg Sod.; 2g Fiber, Vegan
Without the caraway seed, it should be even less for fat.