pumpkin butter braided bread
 
Prep time
Cook time
Total time
 
Author:
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 tbsp instant yeast {NOT 1 whole package!}
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • *for the filling and topping*
  • 1 cup Barton Creek Pumpkin Spread
  • 2 tbsp melted butter + 1 separate tbsp for topping
  • ¼ cup brown sugar + extra for topping
  • ¼ tsp 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 tbsp 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!
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2014/11/pumpkin-butter-braided-bread/