Sweet Pumpkin Cinnamon Swirl Focaccia
Welcome to the enchanting world of fall baking, where cozy aromas and delightful flavors take center stage! Prepare to be captivated by this extraordinary creation: Cinnamon Roll Pumpkin Focaccia. This isn’t just any bread; it’s a harmonious blend of sweet, spiced perfection and comforting texture, guaranteed to become your new favorite autumn indulgence. Imagine a soft, pillowy focaccia dough, richly infused with the earthy sweetness of pumpkin puree and a medley of warm spices. Then, picture it generously swirled with a decadent, buttery cinnamon sugar filling, and finally, crowned with a lustrous, sweet maple glaze. This impressive treat transcends the ordinary, serving as part cozy focaccia, part irresistible dessert – making it an ideal choice for brunch gatherings, festive holidays, or simply whenever a craving for a unique pumpkin delight strikes.
If your heart beats for delicious pumpkin bread, then you’re in for a treat! You might also enjoy exploring some of our other cherished recipes, like the hearty Cranberry Pecan Pumpkin Bread, the delightful Pumpkin Pull Apart Bread, and this comforting Pumpkin Loaf Recipe with Cream Cheese Frosting!
Discover the Magic of Cinnamon Roll Pumpkin Focaccia
The Cinnamon Roll Pumpkin Focaccia is truly the quintessential fall baking experience. This exceptional recipe takes the beloved flavors of a classic cinnamon roll – the sweet, fragrant cinnamon and rich brown sugar – and marries them with the airy, dimpled texture of a perfect focaccia. The result is a golden, fluffy bread that’s bursting with seasonal warmth. Each bite delivers a tender crumb, gooey cinnamon swirls, and the subtle, comforting notes of pumpkin, all brought together by a glistening maple glaze. It’s a sophisticated treat that feels incredibly special, yet is surprisingly approachable to create in your own kitchen.
This autumn-inspired focaccia undeniably captures the essence of fall. From the moment it begins to bake, your kitchen will fill with an intoxicating aroma of pumpkin, cinnamon, and maple, instantly signaling the arrival of pumpkin season. Whether you serve it fresh from the oven, still warm and utterly divine, or as a show-stopping centerpiece at your next holiday brunch, this focaccia is guaranteed to impress. It’s the kind of bake that not only satisfies the palate but also creates lasting memories, making any occasion feel a little more festive and a lot more delicious.
Why This Pumpkin Focaccia Recipe Will Become Your Fall Favorite
If you’re a fan of both the comforting sweetness of pumpkin and the indulgent swirls of a cinnamon roll, then this recipe is a dream come true. It’s simple enough to whip up for a cozy weekend treat, yet elegant enough to grace your holiday table or impress at a brunch gathering. Here’s why you’ll absolutely fall in love with this unique focaccia:
Irresistible Fall Flavor: Every mouthful is a celebration of autumn. Pumpkin puree provides a rich, earthy base, beautifully complemented by the warming spices of cinnamon and the sweet, complex notes of real maple syrup. This harmonious blend delivers that signature seasonal comfort you crave.
Perfectly Pillowy Texture: One of the hallmarks of great focaccia is its light, airy, and chewy texture. This recipe achieves that classic, pillowy softness, ensuring a delightful mouthfeel with every bite. The dimpled surface creates pockets for that irresistible buttery cinnamon swirl, enhancing the overall experience.
Remarkably Versatile: This focaccia truly shines in any setting. Serve it warm for breakfast alongside your coffee, as an elegant addition to your brunch spread, or as a unique and indulgent dessert after dinner. It even makes for a delightful afternoon snack that perfectly pairs with a cup of tea.
Aromatic Kitchen Experience: Beyond its incredible taste, this focaccia offers an olfactory delight. The baking process fills your home with the most incredible, comforting scents of pumpkin, cinnamon, and maple – creating an inviting and cozy atmosphere that embodies the spirit of fall.
Easier Than It Looks: While it presents as a sophisticated bake, the process for making this focaccia is surprisingly straightforward. With clear, step-by-step instructions, even those with moderate baking experience can achieve a stunning and delicious result, making you feel like a true pastry chef.
Essential Ingredients for Your Pumpkin Focaccia Journey
Crafting this Cinnamon Roll Pumpkin Focaccia relies on a thoughtful selection of ingredients, each playing a vital role in achieving its exceptional flavor and texture. Gathering everything beforehand ensures a smooth and enjoyable baking process. Below is a comprehensive list of what you’ll need to create this fall masterpiece.
For the Dough
Warm Water: Essential for activating the yeast. Ensure it’s around 110°F (340g).
Instant Yeast: The leavening agent that gives the focaccia its signature airy rise (7g).
Pumpkin Puree: The star ingredient! Use pure pumpkin, not pie filling. Ensure it’s at room temperature for optimal yeast activity (200g).
Maple Syrup: Adds a touch of natural sweetness and depth of flavor to the dough. Opt for real maple syrup for the best results (40g).
Kosher Salt: Balances the sweetness and enhances all the other flavors (6g).
All-Purpose Flour: The foundation of our dough, providing structure. Have a little extra on hand for dusting, if needed (570g).
Ground Cinnamon: Infuses the dough with classic warm spice.
Pumpkin Pie Spice: Elevates the fall flavor profile with a blend of seasonal spices.
For the Cinnamon Swirl Mixture
Unsalted Butter: Melted, for a rich, buttery filling (113g).
Light Brown Sugar: Creates a deep, caramel-like sweetness for the swirl (200g). You can also use dark brown sugar for an even richer flavor.
Ground Cinnamon: The primary spice that defines the cinnamon roll experience.
Pumpkin Pie Spice: An optional but highly recommended addition for an extra layer of fall warmth and aroma.
For the Pan
Unsalted Butter: Melted, for generously greasing the baking pan.
Olive Oil or Avocado Oil: Used in conjunction with butter for thorough greasing, preventing sticking.
For the Maple Glaze
Powdered Sugar: The base for a smooth and pourable glaze (120g).
Maple Syrup: Adds natural maple flavor and liquid to the glaze.
Vanilla Extract: A touch of vanilla rounds out the sweetness.
Pinch of Salt: Enhances the overall flavor of the glaze.
Step-by-Step Guide: Crafting Your Cinnamon Roll Pumpkin Focaccia
This Pumpkin Cinnamon Roll Focaccia expertly blends the comforting flavors of pumpkin, cinnamon, and brown sugar with the characteristic chewy, dimpled texture of traditional focaccia. The process involves creating a soft, spiced dough, swirling it with a rich cinnamon-sugar filling, and finishing it with a delicate maple glaze. Be ready for a high-hydration, sticky dough that resembles a thick batter more than a firm ball. This characteristic, combined with the pumpkin and spices, means the dough will proof more slowly than standard bread. While it’s best suited for bakers with some prior bread experience, the reward for your patience is truly outstanding: golden, crispy edges, wonderfully gooey cinnamon swirls, and an incredibly soft, pillowy interior.
Preparing the Pumpkin Focaccia Dough
Combine Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water (ensure it’s around 110°F to properly activate the yeast), instant yeast, pumpkin puree (at room temperature), real maple syrup, and kosher salt. Stir until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and pumpkin pie spice until evenly distributed.
Form Shaggy Dough: Add the dry flour mixture to the wet pumpkin mixture. Stir with a sturdy spatula or wooden spoon until a shaggy, sticky dough forms. It won’t be smooth or uniform yet. Cover the bowl and let the dough rest for 10 minutes. This resting period, known as autolyse, allows the flour to fully hydrate.
Knead the Dough: After resting, knead the dough with a dough hook on your stand mixer for 2 to 3 minutes until it appears smoother, though it will remain very wet and sticky. Resist the strong urge to add more flour; this high-hydration is key to its tender texture. If mixing by hand, use a large bowl and a dough scraper to fold and turn the dough, kneading for about 5-7 minutes.
Important Note on Dough Consistency: Pumpkin puree can vary in moisture content. If your dough feels excessively loose, you may add a very light sprinkle of flour, but be cautious not to add too much, as excess flour can mute the pumpkin flavor and spices and make the focaccia dense. The dough is intended to be sticky; allow it adequate time to hydrate, and it will naturally thicken and strengthen.
First Rise: Using a spatula (greased if needed), transfer the sticky dough to a lightly greased clean bowl. Cover the bowl loosely with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place until it has doubled in size. This will typically take at least 1 to 1 ½ hours, and potentially longer, due to the pumpkin and spices slowing down yeast activity.
Creating the Irresistible Cinnamon Swirl
Prepare the Swirl Mixture: In a small bowl, combine the melted unsalted butter, light brown sugar, ground cinnamon, and the optional pumpkin pie spice. Stir thoroughly until the mixture is smooth and well combined. Set this aside.
Assembling and Baking Your Focaccia
Prepare the Pan: Generously grease a 9×13 inch baking pan with 2 tablespoons of melted unsalted butter and 1 tablespoon of olive oil (or avocado oil). Ensure the entire surface, including the sides, is well coated to prevent sticking.
Transfer and Spread Dough: With greased or wet hands (this helps immensely with sticky dough), gently transfer the risen dough from its bowl into the prepared pan. Carefully stretch the dough out to evenly fit the bottom of the pan.
Apply First Swirl Layer: Spread half of the prepared cinnamon swirl mixture evenly over the stretched dough in the pan. Be sure to leave at least a 1-inch border from the edges to prevent the filling from bubbling over during baking.
Fold the Dough: Now, fold the dough like a letter, bringing one-third of the dough over the middle section, and then folding the other third over that. Do this directly in the pan.
Stretch and Second Rise: Rotate the folded dough 90 degrees. Carefully and gently stretch the dough out again to fill the entire pan, leaving the seam (where you folded it) on top. Cover the pan loosely and let it rise for a second time until visibly puffy. This second proof can be slower and may take 1 ½ to 2 hours or even longer, depending on the warmth of your kitchen. Patience is key for a truly airy focaccia.
Final Swirl and Dimpling: Just before baking, if necessary, re-melt the reserved second half of the cinnamon sugar mixture. Spread it evenly over the puffy dough, again maintaining that 1-inch border from the edges. With oiled or damp fingertips, gently dimple the dough all over, pressing straight down to create those characteristic focaccia pockets.
Bake: Preheat your oven to 375°F (190°C). Bake the focaccia for 18 to 22 minutes, or until it’s beautifully golden brown on top and an instant-read thermometer inserted into the center reaches 190°F (88°C). If you notice the top browning too quickly, you can loosely tent it with aluminum foil.
The Finishing Touch: Maple Glaze
Prepare the Glaze: While the focaccia is baking or cooling slightly, whisk together the powdered sugar, maple syrup, vanilla extract, and a pinch of salt in a small bowl until completely smooth. If the glaze appears too thick, add a tiny splash of milk (or water) until it reaches a drizzly consistency.
Glaze and Serve: Let the focaccia cool in the pan for about 15 minutes after removing it from the oven. Then, carefully transfer it to a wire rack to cool further. Drizzle the prepared maple glaze generously over the warm focaccia. Slice into squares or strips and serve immediately to enjoy its soft texture and gooey swirls.
Expert Tips for Focaccia Perfection
Achieving the perfect Cinnamon Roll Pumpkin Focaccia is an incredibly rewarding experience. These expert tips, gathered from years of baking, will help you navigate the process with confidence and ensure your focaccia turns out wonderfully delicious every time:
Understand the Dough: This is a high-hydration dough that will be very sticky, more akin to a thick batter than a traditional bread dough. Embrace its stickiness, as it contributes to the focaccia’s signature pillowy texture. It’s ideal for bakers who have some experience working with wetter doughs.
Invest in a Stand Mixer: While hand-mixing is possible, a stand mixer with a dough hook will significantly reduce effort and frustration, especially given the dough’s sticky nature. If mixing by hand, be prepared for a messy but rewarding process; use a sturdy spatula or dough scraper to fold and turn the dough in a large bowl.
Embrace Longer Proofing Times: The presence of pumpkin puree, spices, and potentially cooler room temperature ingredients naturally slows down yeast activity. Expect longer rise times than you might be used to with standard yeast breads. The second rise, in particular, can take 2 hours or even more. Patience is a virtue here; let the dough become visibly puffy before moving to the next step.
Mind the Pumpkin Puree Moisture: Different brands of pumpkin puree can vary in their moisture content. If your dough feels excessively loose or runny, you may add a very slight sprinkle of extra all-purpose flour, a tablespoon at a time, until it reaches the desired sticky consistency. However, avoid adding too much, as it can make the focaccia dense and dilute the rich pumpkin flavor and aromatic spices.
Resist Excess Flour: It’s tempting to add more flour to a sticky dough to make it easier to handle. However, for this focaccia, its stickiness is intentional. Adding too much flour will result in a dense, dry bread and diminish the vibrant pumpkin and spice flavors.
Grease or Wet Your Hands: When handling and stretching the dough in the pan, lightly grease your hands with a bit of oil or wet them with water. This simple trick will prevent the sticky dough from adhering to your fingers and make the shaping process much smoother.
Strategic Swirl Application: For the best results, apply the second half of the cinnamon sugar mixture only after the final proof, just before you dimple the dough and place it in the oven. This timing prevents the gooey filling from sliding or pooling during the second rise, ensuring beautiful, even swirls.
Maintain a Border for the Filling: When spreading the cinnamon swirl mixture, ensure you keep it at least 1 inch away from the edges of the pan. This precaution helps prevent the sugary filling from bubbling over during baking and creating a sticky, burnt mess on your pan.
Serve it Fresh: This Cinnamon Roll Pumpkin Focaccia is undeniably at its peak perfection on the day it’s baked. The texture is incredibly soft, and the cinnamon swirl is gloriously gooey. While still good on the second day, its quality, especially the moistness and chewiness, begins to decline rapidly thereafter.
Use Real Maple Syrup: For the most authentic and robust flavor in both the dough and the glaze, opt for pure, real maple syrup. The complex notes of genuine maple make a significant difference in the overall taste and aroma of your focaccia compared to artificial alternatives.
Always Serve Warm: A quick reheat before serving truly brings this focaccia to life. Warming it gently reactivates that buttery cinnamon aroma and restores the tender, freshly baked texture, making it an even more delightful experience.
Storing and Enjoying Your Pumpkin Focaccia
This delightful focaccia is truly a culinary treat best enjoyed on the day it’s baked, when its texture is at its most soft and pillowy, and the cinnamon swirl is wonderfully gooey and warm. While it remains enjoyable on the second day, you’ll notice a subtle decline in its optimal texture shortly thereafter.
For any irresistible leftovers, store them tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. To revive that just-baked softness and gooey swirl, we highly recommend reheating individual slices. Simply place them in a 300°F (150°C) oven for about 8 to 10 minutes before serving. Freezing is generally not recommended for this particular focaccia, as the delicate cinnamon swirl and maple glaze do not tend to thaw well, often leading to a less desirable texture.
Delicious Variations to Personalize Your Focaccia
While the classic Cinnamon Roll Pumpkin Focaccia is divine on its own, don’t hesitate to get creative and personalize it with these delightful variations to suit your taste or occasion:
Add a Nutty Crunch: For an extra layer of texture and flavor, sprinkle chopped toasted pecans or walnuts over the cinnamon swirl before baking. The toasted nuts add a wonderful crunch and complement the warm spices perfectly.
Chocolate or Caramel Indulgence: Introduce a different kind of sweetness! Fold a handful of mini chocolate chips into the dough before the first rise, or simply drizzle warm caramel sauce over the baked focaccia instead of, or in addition to, the maple glaze.
Spice It Up: If you adore a more pronounced spice profile, feel free to use extra pumpkin pie spice in the dough and swirl. For an exotic twist, add a pinch of ground cardamom, which pairs beautifully with pumpkin and cinnamon for a fragrant and unique flavor.
Cream Cheese Frosting: Elevate the dessert aspect by replacing the simple maple glaze with a rich and tangy cream cheese frosting. A classic cream cheese frosting would add an extra layer of decadence, making it even more akin to a traditional cinnamon roll.
Frequently Asked Questions (FAQ) About Pumpkin Focaccia
Why is my focaccia dough so sticky?
This particular focaccia recipe features a high-hydration dough combined with pumpkin puree. This combination naturally results in a very wet and sticky dough that will feel more like a thick batter than a firm ball. This is completely normal and intentional for achieving its signature soft, pillowy texture. Resist the urge to add more flour, as it will dry out the dough and make the focaccia dense.
Why is the proofing taking so long?
The ingredients used in this recipe, specifically pumpkin puree, the blend of spices, and potentially cool room temperature ingredients, can slow down the activity of the yeast. Yeast thrives in warm environments, and these additions can slightly inhibit its rapid fermentation. The second rise, in particular, may take 2 hours or even longer. Patience is crucial here; ensure the dough is visibly puffy and has doubled in size before proceeding with baking for the best results.
Can I make this without a stand mixer?
Yes, it is possible to make this focaccia without a stand mixer, but it will be trickier and require more physical effort. You’ll need a large, sturdy bowl and a dough scraper or a very strong spatula to fold and turn the sticky dough. A stand mixer significantly simplifies the kneading and mixing process for high-hydration doughs, so it is highly recommended if you have one.
Can I change the flour type?
All-purpose flour is recommended for this recipe as it yields a soft, tender crumb, which is characteristic of this focaccia. If you prefer a chewier texture, you can experiment with a 50/50 mix of bread flour and all-purpose flour. However, be aware that altering the flour type may slightly change the hydration requirements and overall texture.
How long does Cinnamon Roll Pumpkin Focaccia stay fresh?
This focaccia is at its absolute best when enjoyed on the day it’s baked, showcasing its softest texture and gooey swirl. It remains quite good on the second day. However, after day two, both the texture and flavor begin to decline more rapidly. To refresh slices and restore some of their initial charm, reheat them in a 300°F (150°C) oven for 8 to 10 minutes before serving.
Perfect Pairings and Serving Suggestions
This Cinnamon Roll Pumpkin Focaccia is truly best enjoyed when it’s still slightly warm, allowing the buttery cinnamon-sugar swirl to remain wonderfully gooey and the maple glaze to just barely set on top. Its versatility makes it suitable for a variety of occasions and pairings.
Serve it as the star of a fall-themed brunch, where its sweet and comforting flavors can shine. It makes an exquisite companion to your morning coffee or afternoon tea, offering a delightful and satisfying treat. For holiday gatherings, it transforms into a unique and indulgent dessert-style bread that’s sure to be a conversation starter. The focaccia can be easily sliced into squares or strips, making it convenient for sharing at potlucks, family breakfasts, or festive buffets. For an extra touch of decadence, consider drizzling a little extra warm maple syrup over individual slices just before serving. Enjoy it simply as is, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an even more luxurious experience.
Explore More Fall Pumpkin Favorites
If you love the taste of pumpkin, you’ll definitely want to try these other fantastic recipes that celebrate the flavors of fall:
Mini Pumpkin Pies: Perfect individual servings of classic pumpkin pie.
Pumpkin Muffins: Fluffy, spiced muffins, ideal for breakfast or a snack.
Praline Pumpkin Roll: An elegant and decadent dessert featuring a spiced pumpkin cake rolled with a creamy filling and nutty praline.
Pumpkin Oatmeal Cookies: Chewy, spiced cookies with the wholesome goodness of oats and pumpkin.
Pumpkin Bars: Soft, moist pumpkin bars, often topped with a delicious cream cheese frosting.
Pumpkin Cinnamon Roll Focaccia Recipe
This Cinnamon Roll Pumpkin Focaccia is the ultimate fall twist on a classic! Soft, pillowy dough infused with pumpkin and warm spices is swirled with buttery cinnamon sugar and finished with a sweet maple glaze. It’s part cozy focaccia, part indulgent dessert and perfect for brunch, holidays, or anytime you’re craving a pumpkin treat!
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: cinnamon roll pumpkin focaccia, pumpkin cinnamon roll focaccia
Prep Time: 30 minutes
Cook Time: 18 minutes
Rise Time: 3 hours
Servings: 12 slices
Calories: 420 kcal per serving
Author: Trish – Mom On Timeout
Ingredients
Dough
1 ½ cups warm water (110°F, 340g)
2 ¼ teaspoons instant yeast (7g)
1 cup pumpkin puree (not pie filling, at room temperature, 200g)
2 tablespoons maple syrup (real maple syrup, 40g)
1 teaspoon kosher salt (6g)
4 ¾ cups all-purpose flour (plus more as needed, 570g)
1 tablespoon ground cinnamon
1 ½ teaspoons pumpkin pie spice
Cinnamon Swirl Mixture
8 tablespoons unsalted butter (melted, 113g)
1 cup light brown sugar (or dark brown sugar, 200g)
1 tablespoon ground cinnamon
½ to 1 teaspoon pumpkin pie spice (optional, for extra warmth)
For the Pan
2 tablespoons unsalted butter (melted, for greasing)
1 tablespoon olive oil (or avocado oil, for greasing)
Maple Glaze
1 cup powdered sugar (120g)
2 tablespoons maple syrup (plus a splash of milk if too thick)
½ teaspoon vanilla extract
pinch of salt
Instructions
Dough
In a large bowl or stand mixer, whisk together warm water, yeast, pumpkin puree, maple syrup and salt.
In a separate bowl, whisk together flour, cinnamon, and pumpkin pie spice. Add dry mixture to the wet mixture. Stir until a shaggy, sticky dough forms. Cover and let rest 10 minutes.
After the rest, knead dough with dough hook 2 to 3 minutes until smoother. This is a very wet, sticky dough, closer to a thick batter than a firm ball. Resist the urge to add extra flour. Use a stand mixer with a dough hook if possible. If mixing by hand, knead in a large bowl with a dough scraper.
Note: Pumpkin puree can vary in moisture. If your dough feels excessively loose, you may add a very light sprinkle of flour, but avoid adding too much. Extra flour will mute the pumpkin flavor and spices. The dough is meant to be sticky, so give it time to hydrate, and it will naturally thicken and strengthen.
Transfer dough to a lightly greased bowl using a spatula, cover, and let rise until doubled. This will take at least 1–1 ½ hours, possibly longer.
Cinnamon Swirl Mixture
Combine the melted butter, brown sugar, cinnamon and pumpkin pie spice in a small bowl and stir until smooth. Set aside.
Assembly
Grease a 9×13 pan with two tablespoons of butter and one tablespoon of oil (reduce slightly if also lining with parchment, but make sure it’s well greased).
Use greased or wet hands to carefully transfer the dough from the bowl into the prepared pan. Stretch the dough gently to fit the pan.
Spread half of the cinnamon mixture evenly over the dough, keeping it at least 1 inch away from the edges to prevent overflow.
Fold the dough like a letter (into thirds) directly in the pan, then rotate 90 degrees. Carefully stretch the dough back out to fill the pan again, leaving the seam on top. Cover and let rise again until puffy. The second proof is slow and may take 1 ½–2 hours or longer, depending on the environment.
Just before baking, re-melt the reserved cinnamon sugar mixture if needed and spread it evenly over the dough, again keeping it 1 inch from the edges.
Dimple the dough with oiled or damp fingertips, pressing straight down to create classic focaccia pockets.
Preheat oven to 375°F. Bake 18 to 22 minutes, until golden brown and the internal temperature reaches 190°F (88°C). Tent loosely with foil if browning too quickly.
Maple Glaze
Whisk glaze ingredients until smooth.
Let focaccia cool 15 minutes in the pan, then transfer to a rack. Drizzle glaze over the warm focaccia. Serve and enjoy!
Notes
Storage Information: This focaccia is best the day it’s baked, when the texture is soft and the swirl is gooey. On the second day, it is still good, but the quality begins to decline quickly after that. Store leftovers tightly wrapped at room temperature for up to 2 days. For the best texture, reheat slices in a 300°F oven for 8 to 10 minutes before serving. Freezing is not recommended, as the swirl and glaze do not thaw well.
Dough Consistency: Be prepared: this is a high-hydration, sticky dough that is closer to a batter-like consistency than a ball of dough. It proofs slowly because of the pumpkin and spices, and it’s best suited for bakers with some bread experience. But if you’re comfortable with messy doughs, the payoff is worth it: golden edges, gooey cinnamon swirls, and a soft, pillowy crumb.
Recommended Tools: You will find the process easier with essential baking tools like Glass Mixing Bowls, a Whisk, a 9 x 13 Baking Dish, and an Electric Mixer (either a Hand Mixer or a Stand Mixer).
Please refer to the post above for step-by-step photos, more detailed information, additional recipe tips, and frequently asked questions.
Nutrition
Calories: 420 kcal
Carbohydrates: 74g
Protein: 6g
Fat: 11g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0.4g
Cholesterol: 25mg
Sodium: 206mg
Potassium: 168mg
Fiber: 3g
Sugar: 32g
Vitamin A: 3474 IU
Vitamin C: 1mg
Calcium: 56mg
Iron: 3mg
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