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.
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Kavuma Richard
[email protected]This braid looks delicious, but I'm not sure if I have all the ingredients.
Randy Burton
[email protected]I'm allergic to pecans, so I'll have to find a substitute.
Aijaz hopnese
[email protected]This recipe seems a bit too complicated for me.
Heather Truitt
[email protected]I'm not sure about the cream cheese filling, but I'm willing to give it a try.
Jorge Montoya
[email protected]This braid would be perfect for a fall gathering.
Robiul Alam
[email protected]I love pumpkin pecan anything, so I know I'll love this braid.
Zainab Mustapha
[email protected]This recipe is definitely going on my to-make list.
mags neill
[email protected]I'm drooling just looking at the pictures of this braid.
Davis Miti
[email protected]This braid looks amazing! I can't wait to try it.
ameen ameen
[email protected]This recipe is a fail. The dough was too sticky and the braid fell apart when I tried to transfer it to the baking sheet.
Pallabi Karki
[email protected]The filling was a bit too sweet for my taste, but the crust was perfect.
Ishtiaque Arain
[email protected]This braid was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious loaf of bread.
Susan Dcruz
[email protected]I'm not a huge fan of pumpkin, but I loved this braid! The filling was rich and flavorful, and the crust was perfectly flaky. I will definitely be making this again.
Masi Pablo
[email protected]This recipe is a keeper! The pumpkin pecan braid is so easy to make and it tastes amazing. I love that it can be made ahead of time, which makes it perfect for busy weeknights.
Alexandra Sigal
[email protected]I made this braid for Thanksgiving and it was a huge success. Everyone loved it! The filling was the perfect balance of sweet and savory, and the crust was flaky and golden brown.
Lindsey Williams
[email protected]This pumpkin pecan braid was a hit! The combination of pumpkin, pecans, and cream cheese is divine. The dough was easy to work with and the braid came out looking beautiful. I will definitely be making this again.