It's almost Thanksgiving, you guys! That kinda freaks me out. I know some bloggers have already started posting Christmas recipes, but there is seriously SO MUCH I still want to make for this fall season that I feel like I'm running out of time! My mini-rule is that I don't post about all things red, white, and green until after Thanksgiving {though you are free to roam the archives for something Christmas-y}, but in actuality, as soon as November starts, my brain is in FULL Christmas mode. I may or may not have already set up my tree. And hung up a "Merry Christmas" garland. And put up my ornament wreath... indoors of course, so my neighbors don't think I'm crazy. Food-wise, though, I like to hold off on the peppermint, and enjoy pumpkin, apple, and sweet potato recipes for as long as I can! The November H-E-B Primo Picks included this darling jar of small batch pumpkin butter {or, technically speaking, pumpkin spread} that's made locally in Austin with just a few, simple ingredients! These include pumpkin, cinnamon, and rain water. Seriously! Delicious and environmentally conscious, I dig it.
I made this braided bread using cinnamon roll dough, and simply filled it with the pumpkin butter, actual melted butter, brown sugar, and pumpkin spice mix, and topped it off with more butter and brown sugar for a yummy caramelized crunch. Believe it or not, this is actually EASIER and faster than making cinnamon rolls! In my opinion, though, this looks so much fancier and impressive. Here is how it works... you make your dough in the evening and let it rest all night long so it gets nice and puffy and soft. Then, when you're ready, you roll it out in a big rectangle and slather the surface with the melted butter and pumpkin butter, and sprinkle on the brown sugar and spice. You roll it up, cinnamon-roll style {though be sure to roll this tightly, not loose like you would for rolls! You don't need extra room for them to rise}. After you have your nice little roll of dough, you take a sharp knife and cut the roll in half lengthwise. I KNOW, I know. Crazy. But trust me! This is where all the delicious flaky layers come from! You then turn your roll so that the exposed layers face up, and simply overlap one half over another the whole way down. So, I mean, it's called a braid, but you're only working with two pieces which makes it way easier! It sounds harder than it is, so I suggest looking at pictures from THIS post if you're needing some visual assistance! That's where I got my technique from, too. 🙂
You can find this yummy Barton Creek Crossing Pumpkin Spread and other delicious monthly specials at your local H-E-B for a limited time. See all the featured items HERE, then find a store near you HERE. Don’t forget to follow H-E-B on Facebook, Twitter, YouTube, and Pinterest. Happy shopping!
{dough recipe from my sweet rolls, process adapted from Just Love Cookin}
pumpkin butter braided bread
Ingredients
- *for the dough*
- 2 cups all-purpose flour
- 1 cup milk
- ¼ cup vegetable oil
- ¼ cup white sugar
- 1 tablespoon instant yeast {NOT 1 whole package!}
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- *for the filling and topping*
- 1 cup Barton Creek Pumpkin Spread
- 2 tablespoon melted butter + 1 separate tablespoon for topping
- ¼ cup brown sugar + extra for topping
- ¼ teaspoon pumpkin pie spice mix
Instructions
- In a large pot, combine the milk, sugar, and oil for the dough. Heat to a simmer and whisk to ensure the sugar is dissolved, then let the mixture cool down to room temperature. Sprinkle the yeast on top, and let it sit for a few minutes.
- Stir in about 1 ¾ cup of the flour into the yeast and milk mixture, cover the dough with a cloth (I usually just use the lid for the pot I'm using), and let it rise for 1 hour.
- After the first hour, mix in the remaining flour, baking powder, baking soda, and salt, and let the dough rest for at least 3 more hours. At this point, I usually just leave it alone all night!
- When ready to bake, preheat the oven to 400F.
- On a clean, lightly floured surface, dump out your dough and knead with floured hands until it is smooth and elastic.
- Using a rolling pin that's also been dusted in flour, roll out a rectangle that's about 20 inches long by 12 inches wide.
- Spread the 2 tablespoon of melted butter on your dough, followed by the pumpkin spread, brown sugar, and spice mix. Use more or less filling as needed!
- Roll the rectangle up tightly, cinnamon-roll style, and transfer it to a baking sheet lined with parchment.
- Cut the roll in half length-wise, and twist the two halves together, cut sides up, to resemble a braid. Tuck the ends underneath.
- Brush the braid with the additional melted butter and brown sugar, and bake for about 20 minutes. Lower the temperature to 350F, and bake 5-10 minutes longer. Let cool slightly and enjoy!
Disclosure: I received materials from H-E-B for this recipe. Posts are truthful, and all thoughts and opinions are my own and not influenced by this sponsorship. Recipe is an original creation by Valentina Celant at TheBakingFairy.net
sharana @ Living The Sweet Life Blog says
This is one beautiful bread!! I'm totally with you, while I can't wait for the holiday season ... I don't do much until at least the last week of November 🙂