• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Baking Fairy logo

  • About
    • Privacy Policy
  • Recipe Index
  • Sponsors & Brands
  • Custom Orders
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Recipes / Breads & Loaf Cakes / pumpkin butter braided bread

    pumpkin butter braided bread

    Nov 14, 2014 · 6 Comments

    pumpkin butter braided bread | The Baking Fairy

    It's almost Thanksgiving, you guys! That kinda freaks me out. I know some bloggers have already started posting Christmas recipes, but there is seriously SO MUCH I still want to make for this fall season that I feel like I'm running out of time! My mini-rule is that I don't post about all things red, white, and green until after Thanksgiving {though you are free to roam the archives for something Christmas-y}, but in actuality, as soon as November starts, my brain is in FULL Christmas mode. I may or may not have already set up my tree. And hung up a "Merry Christmas" garland. And put up my ornament wreath... indoors of course, so my neighbors don't think I'm crazy. Food-wise, though, I like to hold off on the peppermint, and enjoy pumpkin, apple, and sweet potato recipes for as long as I can! The November H-E-B Primo Picks included this darling jar of small batch pumpkin butter {or, technically speaking, pumpkin spread} that's made locally in Austin with just a few, simple ingredients! These include pumpkin, cinnamon, and rain water. Seriously! Delicious and environmentally conscious, I dig it.

    pumpkin butter braided bread |The Baking Fairy  pumpkin butter braided bread |The Baking Fairy

    I made this braided bread using cinnamon roll dough, and simply filled it with the pumpkin butter, actual melted butter, brown sugar, and pumpkin spice mix, and topped it off with more butter and brown sugar for a yummy caramelized crunch. Believe it or not, this is actually EASIER and faster than making cinnamon rolls! In my opinion, though, this looks so much fancier and impressive. Here is how it works... you make your dough in the evening and let it rest all night long so it gets nice and puffy and soft. Then, when you're ready, you roll it out in a big rectangle and slather the surface with the melted butter and pumpkin butter, and sprinkle on the brown sugar and spice. You roll it up, cinnamon-roll style {though be sure to roll this tightly, not loose like you would for rolls! You don't need extra room for them to rise}. After you have your nice little roll of dough, you take a sharp knife and cut the roll in half lengthwise. I KNOW, I know. Crazy. But trust me! This is where all the delicious flaky layers come from! You then turn your roll so that the exposed layers face up, and simply overlap one half over another the whole way down. So, I mean, it's called a braid, but you're only working with two pieces which makes it way easier! It sounds harder than it is, so I suggest looking at pictures from THIS post if you're needing some visual assistance! That's where I got my technique from, too. 🙂

    pumpkin butter braided bread | The Baking Fairy

    You can find this yummy Barton Creek Crossing Pumpkin Spread and other delicious monthly specials at your local H-E-B for a limited time. See all the featured items HERE, then find a store near you HERE. Don’t forget to follow H-E-B on Facebook, Twitter, YouTube, and Pinterest. Happy shopping!

    {dough recipe from my sweet rolls, process adapted from Just Love Cookin}

    pumpkin butter braided bread
     
    Save Print
    Prep time
    12 hours
    Cook time
    30 mins
    Total time
    12 hours 30 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Breads & Loaf Cakes
    Serves: 8
    Ingredients
    • *for the dough*
    • 2 cups all-purpose flour
    • 1 cup milk
    • ¼ cup vegetable oil
    • ¼ cup white sugar
    • 1 tablespoon instant yeast {NOT 1 whole package!}
    • ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • *for the filling and topping*
    • 1 cup Barton Creek Pumpkin Spread
    • 2 tablespoon melted butter + 1 separate tablespoon for topping
    • ¼ cup brown sugar + extra for topping
    • ¼ teaspoon pumpkin pie spice mix
    Instructions
    1. In a large pot, combine the milk, sugar, and oil for the dough. Heat to a simmer and whisk to ensure the sugar is dissolved, then let the mixture cool down to room temperature. Sprinkle the yeast on top, and let it sit for a few minutes.
    2. Stir in about 1¾ cup of the flour into the yeast and milk mixture, cover the dough with a cloth (I usually just use the lid for the pot I'm using), and let it rise for 1 hour.
    3. After the first hour, mix in the remaining flour, baking powder, baking soda, and salt, and let the dough rest for at least 3 more hours. At this point, I usually just leave it alone all night!
    4. When ready to bake, preheat the oven to 400F.
    5. On a clean, lightly floured surface, dump out your dough and knead with floured hands until it is smooth and elastic.
    6. Using a rolling pin that's also been dusted in flour, roll out a rectangle that's about 20 inches long by 12 inches wide.
    7. Spread the 2 tablespoon of melted butter on your dough, followed by the pumpkin spread, brown sugar, and spice mix. Use more or less filling as needed!
    8. Roll the rectangle up tightly, cinnamon-roll style, and transfer it to a baking sheet lined with parchment.
    9. Cut the roll in half length-wise, and twist the two halves together, cut sides up, to resemble a braid. Tuck the ends underneath.
    10. Brush the braid with the additional melted butter and brown sugar, and bake for about 20 minutes. Lower the temperature to 350F, and bake 5-10 minutes longer. Let cool slightly and enjoy!
    3.2.2802

     Disclosure: I received materials from H-E-B for this recipe. Posts are truthful, and all thoughts and opinions are my own and not influenced by this sponsorship. Recipe is an original creation by Valentina Celant at TheBakingFairy.net

    « 3-ingredient cookie dough truffles
    homemade green bean casserole with fried shallots »

    Reader Interactions

    Comments

    1. sharana @ Living The Sweet Life Blog says

      November 18, 2014 at 9:19 am

      This is one beautiful bread!! I'm totally with you, while I can't wait for the holiday season ... I don't do much until at least the last week of November 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!


    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

    Subscribe!

    Sign up for my newsletter and be the first to know about new recipes and exclusive content!

    Watch My Latest Video!

    Shop my Amazon Favorites!

    Pin with me!

    Visit Valentina | The Baking Fairy's profile on Pinterest.

    Reader Favorites!

    homemade cosmic brownies from above

    vegan homemade cosmic brownies

    strawberry cake mix crinkle cookies | The Baking Fairy #FoodBloggerLove

    strawberry cake mix crinkle cookies

    bomboloni {italian doughnuts}

    italian apple cake

    5-ingredient white queso

    Footer

    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

    time for dinner!

    slice of broccoli cheese quiche on plate
    plate of crispy tempeh with lemon pepper marinade
    balsamic herb tofu on a plate with mashed potatoes and kale salad
    sandwich with vegan bacon, lettuce, tomato on a white plate
    overhead shot of herb tofu skewers with chimichurri sauce, grilled vegetables, rice and naan bread
    Cook'd Pro Responsive Minimalist Food Blog Theme

    Copyright © 2023 · The Baking Fairy · Privacy Policy