PUMPKIN CHEESE BRAID

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Pumpkin Cheese Braid image

My husband dislikes pumpkin-flavored anything. My goal in creating this bread was to "hide" it in goodness! He loves the braid & has requested it for holiday breakfasts.

Provided by ElisabethJean Shingler

Categories     Breakfast

Time 4h20m

Number Of Ingredients 26

PUMPKIN PUDDING
3.5 oz pkg french vanilla instant pudding
12 oz can(s) evaporated milk
15 oz can(s) pumpkin
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp allspice
DOUGH
1/2 c warm water
2 pkg yeast
2 tsp sugar
1/2 c butter, melted
2 eggs, beaten
1 tsp salt
8 c flour
FILLING
16 oz cream cheese, softened
1 c sugar
1/4 c flour
2 eggs, lightly beaten
1 tsp vanilla
VANILLA CREAM GLAZE
2 c powdered sugar
2 tsp vanilla
1/4 c cream (or half & half)

Steps:

  • 1. In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside until the yeast bubbles. In large bowl, mix pumpkin pudding ingredients until slightly thickened. Add butter, eggs, salt; mix well. Add yeast mixture. Blend. Gradually add the flour and knead until smooth. Place dough in large greased bowl. Cover and let rise in warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes.
  • 2. While the dough is rising, prepare the filling by mixing all of the ingredients together until smooth. Chill 'til ready to use.
  • 3. Divide dough into fourths. Roll each into a 12 x 8-inch rectangle on a sheet of baking parchment. Spread a quarter of the filling lengthwise down the center third of each rectangle. Cut 1-inch-wide strips from each side of the filling out to the edges of the dough. Fold about an inch of dough at each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to side.
  • 4. Allow the braids to rise, covered, for 1 to 11/2 hours, until almost doubled in size. Bake them in a preheated 350°F oven for 20 to 25 minutes, or until golden brown. Remove from the oven, and cool on a wire rack. You may sprinkle with XXX sugar, or drizzle with Vanilla Cream Glaze.

Monarul munna
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This braid was a disappointment. The dough was tough and the filling was bland. I followed the recipe exactly, but it just didn't turn out well.


Fred Thompson
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This was my first time making a pumpkin cheese braid and it turned out great! The instructions were easy to follow and the braid was beautiful. The only thing I would change is to add a little more sugar to the filling.


Claudio Barillas
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This braid was a little more work than I expected, but it was definitely worth it! The dough was a bit sticky, but I just floured my hands and it was fine. The filling was delicious and the braid baked up beautifully. I will definitely be making this


Laura Duvall
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I've made this pumpkin cheese braid several times now and it's always a crowd-pleaser. The dough is so soft and fluffy, and the filling is the perfect balance of sweet and savory. I love that it's a bit different from the traditional pumpkin pie, and


Brian Steck
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This pumpkin cheese braid was a hit at my Thanksgiving gathering! The dough was easy to work with and the filling was delicious. I used a combination of cream cheese and pumpkin puree, and added a bit of cinnamon and nutmeg for flavor. The braid bake