Pumpkin Pecan Braid Food

PUMPKIN-PECAN BRAID

Steps:

• Preheat oven to 350°F.
• Spray cookie sheet with nonstick cooking spray.
• Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well.
• Stir in 1/2 cup pecans.
• Unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal.
• Press to form 13 x 7-inch rectangle.
• Spread filling in a 3 1/2 inch wide strip lengthwise down the center of the rectangle to within 1 inch of the ends.
• With scissors or sharp knife, make cuts 1 inch aprt on long sides of dough rectangle just to the edge of the filling.
• Fold strips at an angle across filling, overlapping ends and alternating from side to side.
• Beat egg white in a small bowl until foamy; brush over dough.
• Bake 20 to 30 minutes or until deep golden brown.
• Immediately remove from cooking sheet to a serving platter.
• Blend powdered sugar and enough milk to make drizzling consistency.
• Drizzle over warm coffee cake.
• Sprinkle with pecans.

SPICED PUMPKIN PECAN BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking soda, cinnamon, nutmeg and cloves. In another bowl, combine the pumpkin, oil, eggs and extract; stir into the dry ingredients just until moistened. Fold in pecans., Pour into three greased 8x4-in. loaf pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PUMPKIN-PECAN BRAID

Steps:

• Heat oven to 350 degrees F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.
• If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
• Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.
• In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.