Pumpkin Egg Braid Recipe

Name: Pumpkin Egg Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 3 tablespoons warm water (110u00b0 to 115u00b0); 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; 1 large egg; 1 tablespoon water

Servings: persons

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110u00b0 to 115u00b0)
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
1 large egg
1 tablespoon water

1
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).
2
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.
3
Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. rope. Place ropes on a greased
4
and braid. Pinch ends to seal; tuck under.
5
Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350u00b0.
6
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.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 3 tablespoons warm water (110u00b0 to 115u00b0), 1/2 cup canned pumpkin, 1 large egg, and more.

Yes, Pumpkin Egg Braid falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Egg Braid

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