Holy moley sauce blog lovelies! It’s SEPTEMBER! And we all know what that means, right? FAAAAAAAAAALL! Well, maybe not if you follow scientific things like the Fall Equinox (which, incidentally marks the first day of Fall as September 23rd this year) but close enough for me!
Some people get excited about summer. I get OVERLY giddy about Fall.
And since we’re in September and I’m officially declaring this the beginning of Fall because… I can?… I wanted to kick things off with one of the most “Fall” flavor out there: pumpkin! Ok, ok, I know pumpkin gets a little overused at times (translation: all the time), but seriously, can you deny it’s delicious fall-ness (and yes, I’m so excited I’m making up words)? Really? Like reeeeeeeally? No, I didn’t think so.
But I promise I won’t blitz you with a million pumpkin recipes this Fall. I just HAD to get one out of my system. I mean, seriously, do you know how long I’ve waited, hoarding my two cans of pumpkin puree that I imported all the way from the US like it’s the end of days?! Yeah, THAT long!
But if there ever was a pumpkin dish worth waiting for, this is it! And I’m not just saying that because I made it. No, this pumpkin bread gets extra awesome sauce points because:
1. The twist make it look extra fancy and complicated but it’s really easy.
2. Pumpkin for BREAKFAST.
3. Your home will smell A-MAZING! Seriously, your neighbors are going to be pounding down your door wanting to know what that delicious smell is.
Seriously, make it this weekend and let it love you all week long for breakfast!Print
Braided Pumpkin Bread
- Yield: 1 loaf 1x
- Category: Breakfast
For the sweet bread:
- 3/4 cup milk
- 3 1/2 tbsp. (50 grams) butter, melted
- 1/4 cup granulated sugar +1 tsp.
- 1 tbsp. active dry yeast
- 2 3/4 cup all purpose flour
For the pumpkin filling:
- 1/2 can (7.5 oz) pumpkin puree
- 2 tbsp. granulated sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 1 egg for brushing
- Pearl sugar
- In a small bowl, heat your milk until warm (but not hot) to the touch. Add your active dry yeast and 1 tsp. granulated sugar, and gently stir until everything is combined. Allow the mixture to sit for 5-10 minutes, or until frothy.
- Combine all of your sweet bread ingredients (including the yeast mixture) in the bowl of a stand mixer, and mix using the dough hook attachment for about 10 minutes. The dough should be pulling away from the sides and elastic-y. Transfer the dough to a lightly greased bowl, cover, and allow to rise in a warm place for about an hour, or until double in size.
- In a medium size bowl, whisk together all the ingredients for your pumpkin filling. Turn your dough out on a lightly floured surface and roll into a roughly 10″ x 6″ rectangle. Spread your filling on top of your dough leaving about a 1/2″ border around the edge. The filling recipe makes slightly more than you’ll need so be careful not to overfill as the filling will just roll out the side.
- Starting along one of the long sides, roll your dough into a long log. Using a sharp knife, cut your dough in half lengthwise leaving about an inch of uncut dough at one of the ends. Gently begin twisting the two strands of dough around each other until you’ve twisted all the way to the end. Pull the dough into a wreath shape, tucking the uncut end under the other. Allow the dough to rise another 1/2 hour.
- Brush your dough with your egg, drizzle with pearl sugar, and bake on a parchment paper lined baking sheet at 390F/200C for 20 minutes, or until golden brown.
Sweet bread recipe adapted from Bake, No. 4, 2015, pg. 34