PUMPKIN EGG BRAID

Pumpkin Egg Braid image

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

Provided by Taste of Home

Time 50m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

Previous Next

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

Steps:

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 : Calories 126 calories, Fat 3g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 129mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges