Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin-Pecan Braid Recipe
    Lost? Site Map

    Pumpkin-Pecan Braid

    Pumpkin-Pecan Braid. Photo by lilsweetie

    1/1 Photo of Pumpkin-Pecan Braid

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Karen From Colorado's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Spray cookie sheet with nonstick cooking spray.
    3. 3
      Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well.
    4. 4
      Stir in 1/2 cup pecans.
    5. 5
      Unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal.
    6. 6
      Press to form 13 x 7-inch rectangle.
    7. 7
      Spread filling in a 3 1/2 inch wide strip lengthwise down the center of the rectangle to within 1 inch of the ends.
    8. 8
      With scissors or sharp knife, make cuts 1 inch aprt on long sides of dough rectangle just to the edge of the filling.
    9. 9
      Fold strips at an angle across filling, overlapping ends and alternating from side to side.
    10. 10
      Beat egg white in a small bowl until foamy; brush over dough.
    11. 11
      Bake 20 to 30 minutes or until deep golden brown.
    12. 12
      Immediately remove from cooking sheet to a serving platter.
    13. 13
      Blend powdered sugar and enough milk to make drizzling consistency.
    14. 14
      Drizzle over warm coffee cake.
    15. 15
      Sprinkle with pecans.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on December 28, 2008

      45

      Very good. Just happened to have a little extra pumpkin sitting in the frig and cresent rolls so walha, pumpkin-pecan braid. Very easy - son likes almost as much as pumpkin pie - he would have been happy to add some cool whip. I was wondering about adding some cream cheese?????

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2004

      45

      This is a beautiful brunch dish. We had this Thanksgiving morning. I felt the spices could have been pumped up a bit.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pumpkin-Pecan Braid

    Serving Size: 1 (112 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 305.1
     
    Calories from Fat 105
    34%
    Total Fat 11.6 g
    17%
    Saturated Fat 1.6 g
    8%
    Cholesterol 54.3 mg
    18%
    Sodium 297.2 mg
    12%
    Total Carbohydrate 46.0 g
    15%
    Dietary Fiber 3.6 g
    14%
    Sugars 24.7 g
    98%
    Protein 6.1 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites