Pumpkin Egg Braid

Name: Pumpkin Egg Braid
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 loaf (12 slices).
Ingredients: 1 package (1/4 ounce) active dry yeast; 3 tablespoons warm water (110° to 115°); 1/2 cup canned pumpkin; 1 large egg; 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

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

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110° to 115°)
1/2 cup canned pumpkin
1 large egg
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

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).
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 with plastic wrap and let rise in a warm place until doubled, about 1 hour.
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.
Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
For egg wash, in a small bowl, whisk egg and water until blended; brush over loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts

1 slice: 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.

Originally published as Pumpkin Bread Braid in Taste of Home November 2014

Reviews

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kimkinney

Jan 4, 2015

Love the idea of including raisins. Wonderful taste. It was a bit dry the first day and definitely dry by the next day. Wonder if adding more pumpkin would remedy this???
danielleylee

Nov 18, 2014

The bread is a little dryer than I expected with the pumpkin. It does have a wonderful aroma that permeates through the entire house.
Maggie5047

Oct 16, 2014

Made this yesterday and it was wonderful. The aroma was so enticing could hardly wait for the bread to cool down enough to be able to slice it. Once the slicing began it continued until it was all gone. Family loved it. Today made two more loaves, one with raisins. Both were terrific! Thanks for sharing.