Best 3 Pumpkin Pecan Braid Recipes
If you are searching for the ultimate fall dessert experience, look no further than the pumpkin pecan braid. This tantalizing treat combines the flavors of sweet pumpkin and crunchy pecans into a delightful pastry creation. With its golden crust, this braid is not just a feast for the taste buds but also a feast for the eyes. Whether you enjoy it as a special holiday dessert or as a cozy treat on a chilly afternoon, the pumpkin pecan braid guarantees a warm, comforting, and unforgettable taste experience.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN-PECAN BRAID
This recipe comes together very easy and uses classic holiday pantry ingredients. Its aroma makes getting up for breakfast a treat for adults and kids alike. Reduce the fat in each serving by using reduced fat crescent dinner rolls.
Provided by Karen From Colorado
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Spray cookie sheet with nonstick cooking spray.
- Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well.
- Stir in 1/2 cup pecans.
- Unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal.
- Press to form 13 x 7-inch rectangle.
- Spread filling in a 3 1/2 inch wide strip lengthwise down the center of the rectangle to within 1 inch of the ends.
- With scissors or sharp knife, make cuts 1 inch aprt on long sides of dough rectangle just to the edge of the filling.
- Fold strips at an angle across filling, overlapping ends and alternating from side to side.
- Beat egg white in a small bowl until foamy; brush over dough.
- Bake 20 to 30 minutes or until deep golden brown.
- Immediately remove from cooking sheet to a serving platter.
- Blend powdered sugar and enough milk to make drizzling consistency.
- Drizzle over warm coffee cake.
- Sprinkle with pecans.
PUMPKIN PECAN BRAID
Categories Vegetable
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Spray cookie sheet with cooking spray. In medium bowl mix canned pumpkin, brown sugar, cinnamon, ginger, and 1 egg yolk. Stir in 1/2 cup pecans.
- Unroll cresent roll dough onto cookie sheet. Firmly press perforations to seal. Press to form 13x7" rectangle. Spread filling in 3 1/2" wide strip lengthwise down middle leaving 1" on both short ends.
- With sharp knife, make 1" cuts apart on long sides of dough just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat 1 egg white in small bowl until foamy and brush over dough.
- Bake 20-30 minutes or until deep golden brown. Immediately remove from cookie sheet and place on serving platter.
- In small bowl, mix powdered sugar and milk. Drizzle over warm coffee cake and sprinkle with pecans.
PUMPKIN-PECAN BRAID
Enjoy this pumpkin-pecan braid that's made using Pillsbury® refrigerated crescent dinner rolls.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet; firmly press seams and perforations to seal. Press into 13x7-inch rectangle.
- In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk; blend well. Stir in 1/2 cup pecans. Spread mixture in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
- With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. In small bowl, beat egg white until foamy; brush over dough.
- Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet to serving platter.
- In small bowl, mix powdered sugar and 2 teaspoons milk. Stir in additional milk, if necessary, for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.
Tips:
- Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use fresh pumpkin purée: Canned pumpkin purée is a convenient option, but fresh pumpkin purée will give your braid a richer flavor. To make your own pumpkin purée, simply roast a pumpkin until tender, then scoop out the flesh and purée it in a food processor.
- Don't overwork the dough: Overworking the dough will make it tough. Be gentle when you're kneading it, and stop as soon as it comes together.
- Let the dough rise properly: The dough needs time to rise in order to develop flavor and texture. Be patient and let it rise until it's doubled in size.
- Brush the braid with egg wash before baking: Egg wash will give the braid a golden brown crust. Be sure to brush it on evenly.
- Bake the braid until it's golden brown: The braid is done baking when it's golden brown and sounds hollow when you tap on it.
Conclusion:
The pumpkin pecan braid is a delicious and festive bread that's perfect for fall. With its tender crumb, sweet filling, and crunchy pecans, it's sure to be a hit with your family and friends. So next time you're looking for a special bread to bake, give this recipe a try. You won't be disappointed!
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