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@unofourtres: No edits 🤧 #hhinkni #unofourtres

Natali
Natali
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Region: US
Tuesday 19 August 2025 19:33:50 GMT
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shaynawillems4258
Shelling mala :
That’s how you’re supposed to inhale it! That was the proper amount of
2025-11-03 19:02:45
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Pumpkin cinnamon swirl focaccia bread with maple glaze 🎃🍞 This isn’t just a bread with a little pumpkin added in. It starts with a dough enriched with pumpkin puree, which gives it a beautifully soft texture. But the real showstopper is the swirl. A generous layer of sweet, gooey cinnamon-sugar and melted butter gets folded right into the dough, creating stunning ribbons of spice that run through every single slice. For the pumpkin focaccia dough: * 430 g water lukewarm * 2 tsp active dry yeast * 1 tsp honey * 560 g all-purpose flour * 2 tsp pumpkin pie spice OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove * 160 g pumpkin puree * 1 ½ teaspoon fine salt Pumpkin spice cinnamon sugar filling/topping (use half for the filling and other half for the topping): * 5 tbsp melted unsalted butter * 100g dark brown sugar * 2 tsp pumpkin pie spice OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove * Pinch of salt Glaze: * 3/4 cup powder sugar * 1/2 tsp cinnamon * 1tbsp milk or heavy cream * 3 tbsp maple syrup * 1/2 tsp (2.5 ml) vanilla extract Bake at 425F for 25 minutes or until golden brown. Cool bread for 10 minutes and then finish with the maple glaze. Best when served warm and the day you make it! #pumpkinseason #pumpkinbread #fallbaking #focaccia #focacciabread
Pumpkin cinnamon swirl focaccia bread with maple glaze 🎃🍞 This isn’t just a bread with a little pumpkin added in. It starts with a dough enriched with pumpkin puree, which gives it a beautifully soft texture. But the real showstopper is the swirl. A generous layer of sweet, gooey cinnamon-sugar and melted butter gets folded right into the dough, creating stunning ribbons of spice that run through every single slice. For the pumpkin focaccia dough: * 430 g water lukewarm * 2 tsp active dry yeast * 1 tsp honey * 560 g all-purpose flour * 2 tsp pumpkin pie spice OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove * 160 g pumpkin puree * 1 ½ teaspoon fine salt Pumpkin spice cinnamon sugar filling/topping (use half for the filling and other half for the topping): * 5 tbsp melted unsalted butter * 100g dark brown sugar * 2 tsp pumpkin pie spice OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp clove * Pinch of salt Glaze: * 3/4 cup powder sugar * 1/2 tsp cinnamon * 1tbsp milk or heavy cream * 3 tbsp maple syrup * 1/2 tsp (2.5 ml) vanilla extract Bake at 425F for 25 minutes or until golden brown. Cool bread for 10 minutes and then finish with the maple glaze. Best when served warm and the day you make it! #pumpkinseason #pumpkinbread #fallbaking #focaccia #focacciabread

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