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Pumpkin Pecan Braid

Skill: Intermediate Prep Time: 30 Bake Time: 30 Servings: 12


1 1/2 C pumpkin puree
2/3 C brown sugar
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 eggs separated
1 C pecans
1 loaf Rhodes bread dough or 12 Rhodes dinner rolls thawed to room temp

4 oz cream cheese
1/4 C sugar
1/4 C cream
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
2 Tbsp chopped pecans


sprinkle counter with flour. Roll loaf into 12x16  inch rectangle
cover with plastic wrap and let rest for 10-15 minutes.
Mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk and stir in the pecans.
Spread the filling lengthwise down the center of the dough in a 4 inch strip.
With scissors or a sharp knife make cuts 1 1/2 inches apart on the long sides of the dough within 1/2 inch of the filing.
Begin the braid by folding the top and bottom over a bit, then starting at the top cross the left the right sides over themselves, slightly diagonally, down the loaf "braiding" tuck the last set under the loaf.
Mix the egg yolks and brush over the top
Bake at 350 30-35 minutes
Beat the glaze and spread over the warm braid, sprinkle with pecans.
Cool slightly and serve.