Pumpkin Pecan Braid Recipes

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PUMPKIN-PECAN BRAID



Pumpkin-Pecan Braid image

This recipe comes together very easy and uses classic holiday pantry ingredients. Its aroma makes getting up for breakfast a treat for adults and kids alike. Reduce the fat in each serving by using reduced fat crescent dinner rolls.

Provided by Karen From Colorado

Categories     Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup canned pumpkin
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 egg, separated
1/2 cup chopped pecans
1 (8 ounce) can refrigerated crescent dinner rolls
1/2 cup powdered sugar
2 -3 teaspoons milk
1 tablespoon chopped pecans

Steps:

  • Preheat oven to 350°F.
  • Spray cookie sheet with nonstick cooking spray.
  • Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well.
  • Stir in 1/2 cup pecans.
  • Unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal.
  • Press to form 13 x 7-inch rectangle.
  • Spread filling in a 3 1/2 inch wide strip lengthwise down the center of the rectangle to within 1 inch of the ends.
  • With scissors or sharp knife, make cuts 1 inch aprt on long sides of dough rectangle just to the edge of the filling.
  • Fold strips at an angle across filling, overlapping ends and alternating from side to side.
  • Beat egg white in a small bowl until foamy; brush over dough.
  • Bake 20 to 30 minutes or until deep golden brown.
  • Immediately remove from cooking sheet to a serving platter.
  • Blend powdered sugar and enough milk to make drizzling consistency.
  • Drizzle over warm coffee cake.
  • Sprinkle with pecans.

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