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Braided Pumpkin Wreaths
Braided Pumpkin Wreaths
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Prep Time:
50 minutes
Total Time:
3 hours 45 minutes
Elevate pumpkin bread with festive swirls for the holidays.
Ingredients:
  • 5 3/4 to 6 1/2 cups Gold Medal™ all-purpose flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons salt
  • 2 packages regular active dry yeast
  • 1 cup canned pumpkin (not pie filling mix)
  • 1/4 cup butter or margarine
  • 1 1/2 cups apple cider or apple juice
  • 1 egg
  • 1 tablespoon water
  • 2 teaspoons sesame seed, if desired
  • 2 teaspoons poppy seed, if desired
Instructions:
  • Combine 2 cups of flour, sugar, salt, and yeast in a large bowl. In a 2-quart saucepan, warm pumpkin, butter, and cider on medium heat until the mixture reaches 120°F to 130°F. Add the warm mixture to the flour blend and beat on medium speed for 3 minutes, scraping the bowl occasionally.
  • Incorporate the remaining flour until a soft dough forms. Knead on a floured surface until smooth and elastic, for 3 to 5 minutes. Transfer the dough to a greased bowl, ensuring the top is greased as well. Cover with plastic wrap and a towel, and let it rise in a warm place until doubled in size, approximately 1 hour.
  • Prepare a large cookie sheet by greasing it. Punch down the dough, then divide it in half and each half into 3 pieces. Roll each piece into a 24-inch-long rope on a lightly floured surface. Place 3 ropes close together on the greased cookie sheet. Loosely braid them, pinching the ends to form a circle. Repeat with the remaining dough. Cover and let it rise in a warm place until almost double in size, approximately 20 to 30 minutes.
  • Preheat oven to 375°F. In a small bowl, whisk together egg and water until smooth. Brush over braids and sprinkle with sesame and poppy seeds.
  • Bake for 18 to 24 minutes until golden brown. Transfer to wire racks to cool for about 1 hour.

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