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Gluten-Free Pumpkin Sweet Bread Dough

This is a gluten-free sweet dough that can be used for braided bread, cinnamon rolls and more.
Course: Bread
Servings: 16
Calories: 176kcal
Author: Becky


  • 2 Tablespoons dry active yeast
  • 1 Tablespoon honey
  • 6 Tablespoons warm water
  • 1 cup mashed winter squash or pumpkin
  • 4 Tablespoons brown sugar
  • 4 Tablespoons melted butter
  • 4 eggs
  • 1 teaspoon gelatin powder
  • 1 teaspoon salt
  • 3-1/2--4-1/2 cups gluten free bread flour mix I used Pamela's for bread


  • Put the yeast, warm water and honey in a small bowl and let it sit until it foams, about 5 minutes. In the meanwhile, put the squash, eggs, brown sugar, butter, gelatin powder and salt in a mixing bowl and mix thouroughly. Add the yeast mixture. Add the flour, 1 cup at a time, stirring vigorously each time. After adding 3 cups of flour this way, start adding 1/2 cup at a time until desired consistancy is reached. This dough should be quite soft and sticky, but not runny.
    Place waxed paper on the counter and sprinkle with additional flour. Sprinkle more flour on top of the dough. Roll, shape or form dough as desired. Rise for about 1 hour, or until doubled in size. Bake loaf for 25-30 minutes at 350 degrees F., or until done, and cinnamon rolls for 15-20 minutes or until done.
    Note: The braided bread I made worked great with 3-1/2 cups flour when I formed 3 ropes about 1 inch in diameter and about 8 inches long. I put quite a bit of flour on the outside so they would keep their shape, then braided it. I tucked the ends under and then let it rise.
    The cinnamon rolls needed more flour in them. I would add at least 4 or even 4-1/2 cups to that dough next time.
    From this one batch, I got 1 medium-sized braided loaf, one mini-loaf and 8 cinnamon rolls.
    I plan to try the braided loaf for french toast and eating. I think it would turn out good with less sugar and plan to try that another time.