Braided Pumpkin Cheese Bread Recipes

PUMPKIN CHEESE BREAD II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
• In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
• Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
• Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

BRAIDED PUMPKIN-CHEESE BREAD

Steps:

• Combine milk, warm water, honey, and yeast in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Add oil, pumpkin puree, flour, and salt in the order listed. Mix until a soft, smooth, and tacky dough forms. Adjust flour and water amounts if dough is too sticky.
• Place dough on a lightly floured surface and knead by hand for a few minutes. Form dough into a ball and place in a large greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
• Divide dough into 2 balls and lightly flour each. Return 1 ball to the covered bowl and refrigerate until ready to use. Roll the remaining ball into a 12x16-inch rectangle. Spread 1/2 of the Colby-Jack cheese evenly over the surface. Roll dough up from the short side like a jelly roll and pinch seams to seal.
• Cut roll lengthwise down the middle using a sharp, non-serrated knife. Place two halves next to each other, cut-sides facing up, and braid together starting by placing right side over left. Do your best to keep the cut-sides facing upwards. Seal both ends of the braid and place into a greased loaf pan, cut-sides up.
• Cover dough with plastic. Repeat rolling, filling, and braiding with the remaining dough. Let loaves rise until they reach the top of the loaf pan or start to peek above it, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap.
• Bake in the preheated oven for 25 minutes. Rotate pans and tent loaves with aluminum foil to prevent over-browning. Bake until golden brown, about 25 minutes.
• Remove loaf pans from the oven; cool for 5 minutes. Cool loaves on a rack for 1 hour.

CHEESE BRAIDED BREAD

Steps:

• Mix 1 1/2 cups flour, salt, sugar and yeast in a large bowl.
• Combine yogurt, 1/2 cup water and butter in a saucepan; heat over low heat until warm.
• Gradually add to dry ingredients and beat for two minutes at medium speed, scraping bowl occasionally.
• Reserve 1 tablespoon beaten egg for topping; add remaining eggs, 1 cup flour and 1 1/2 cups cheese.
• Beat on high for two minutes.
• Stir in enough additional flour to make a stiff dough.
• Turn out on lightly floured board and knead until smooth and elastic, about ten minutes.
• Put in a greased bowl, turning to grease top of dough; cover and let rise in a warm place until doubled (about an hour).
• Punch down; divide dough in half.
• Divide each half into three pieces and shape each piece into a 12" rope.
• Braid the three ropes together and pinch ends together to seal; repeat with the second loaf.
• Place loaves into a greased 9 x 5" loaf pan, cover and let rise until doubled.
• Combine reserved egg and milk; brush over loaves.
• Sprinkle with remaining cheese.
• Bake in a preheated 375F oven 30 minutes or until done.
• Remove from pans and cool on racks.

PUMPKIN EGG BRAID

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., For egg wash, in a small bowl, whisk egg and water until blended; brush over loaf. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.