"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pumpkin Pecan Braid Recipe

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This recipe for Pumpkin Pecan Braid, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurel Perry
Added: Wednesday, August 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  


Coffee Cake:
3/4 cup canned pumpkin
1/3 cup brown sugar
1 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg, separated
1/2 cup chopped pecans
8 oz. can crescent dinner rolls

Glaze:
1/2 cup confectioners' sugar
2-3 tsp. milk
1 T. chopped pecans

Directions:
Directions:
Preheat oven to 350.Spray cookie sheet.Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk; blend well.Stir in pecans.Unroll dough onto cookie sheet; firmly press edges and perforations to seal.Press to form 13x7" rectangle.Spread filling in 3- 1/2" wide strip lengthwise down center of dough to within 1" of ends. With scissors or knife, make cuts 1" apart on long sides of dough just to edge of filling.Fold strips at angle across filling, overlapping ends and from side to side.Beat egg white until foamy; brush over dough.Bake 20-30 minutes or to golden brown.Remove from cookie sheet to a serving plate.Make glaze to desired drizzling consistency; drizzle over warm cake. Sprinkle with pecans.

Personal Notes:
Personal Notes:
I am a pumpkin freak in the fall .... this is such a great breakfast treat!

 

 

 

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