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pumpkin cheese braid

(1 rating)
ElisabethJean avatar
Recipe by
ElisabethJean Shingler
@ElisabethJean
Glendale, AZ

My husband dislikes pumpkin-flavored anything. My goal in creating this bread was to "hide" it in goodness! He loves the braid & has requested it for holiday breakfasts.

(1 rating)
yield 48 serving(s)
prep time 4 Hr
cook time 20 Min

Ingredients For pumpkin cheese braid

  • PUMPKIN PUDDING
  • 3.5 oz pkg
    french vanilla instant pudding
  • 12 oz can
    evaporated milk
  • 15 oz can
    pumpkin
  • 1/2 tsp
    cinnamon
  • 1/4 tsp
    ginger
  • 1/8 tsp
    nutmeg
  • 1/8 tsp
    allspice
  • DOUGH
  • 1/2 c
    warm water
  • 2 pkg
    yeast
  • 2 tsp
    sugar
  • 1/2 c
    butter, melted
  • 2
    eggs, beaten
  • 1 tsp
    salt
  • 8 c
    flour
  • FILLING
  • 16 oz
    cream cheese, softened
  • 1 c
    sugar
  • 1/4 c
    flour
  • 2
    eggs, lightly beaten
  • 1 tsp
    vanilla
  • VANILLA CREAM GLAZE
  • 2 c
    powdered sugar
  • 2 tsp
    vanilla
  • 1/4 c
    cream (or half & half)

How To Make pumpkin cheese braid

  • 1
    In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside until the yeast bubbles. In large bowl, mix pumpkin pudding ingredients until slightly thickened. Add butter, eggs, salt; mix well. Add yeast mixture. Blend. Gradually add the flour and knead until smooth. Place dough in large greased bowl. Cover and let rise in warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes.
  • 2
    While the dough is rising, prepare the filling by mixing all of the ingredients together until smooth. Chill ‘til ready to use.
  • 3
    Divide dough into fourths. Roll each into a 12 x 8-inch rectangle on a sheet of baking parchment. Spread a quarter of the filling lengthwise down the center third of each rectangle. Cut 1-inch-wide strips from each side of the filling out to the edges of the dough. Fold about an inch of dough at each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to side.
  • 4
    Allow the braids to rise, covered, for 1 to 11/2 hours, until almost doubled in size. Bake them in a preheated 350°F oven for 20 to 25 minutes, or until golden brown. Remove from the oven, and cool on a wire rack. You may sprinkle with XXX sugar, or drizzle with Vanilla Cream Glaze.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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