Save on Pinterest

Pumpkin Egg Braid

Total Time

Prep: 30 min. + rising Bake: 20 min.

Makes

1 loaf (12 pieces)

Updated: Mar. 23, 2023
I developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. Try it with flavored butters, and use leftovers for French toast or sandwiches. —Sara Mellas, Hartford, Connecticut
Pumpkin Egg Braid Recipe photo by Taste of Home
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3 tablespoons warm water (110° to 115°)
  • 1/2 cup canned pumpkin
  • 1 large egg, room temperature
  • 2 tablespoons light brown sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 to 2-1/2 cups bread flour
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water

Directions

  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under.
  4. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
  5. For egg wash, in a small bowl, whisk egg and water until blended; brush over loaf. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts

1 piece: 126 calories, 3g fat (2g saturated fat), 36mg cholesterol, 129mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic exchanges: 1 starch, 1/2 fat.

Recommended Video