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Pumpkin Egg Braid

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
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    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, 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

  • 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 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 until golden brown, 20-25 minutes. 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.
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