Double Braided Pumpkin Bread

photo of a Double Braided Pumpkin Bread
Those pumpkin bread rolls I previously made disappeared pretty fast. I decided to make them again, but instead as loaves. I made one regular loaf to be used for French toast at a later date. I also decided to try my hand at a double braided loaf. It looks pretty cool and it’s easy to make because it’s basically just one braid sitting on top of another braid.
Double Braided Pumpkin Bread with two small pumpkins in the background
I was happy with how my first double braided bread came out. I actually didn’t want to cut into it because I didn’t want to ruin the shape. The bread recipe, as I previously mentioned, is super soft. This is definitely making my Thanksgiving table dinner this year.  I even put the leftovers in the fridge and it still maintained its softness days later.
close-up photo of Double Braided Pumpkin Bread

Update: This pumpkin bread is great for making Pumpkin French Toast!

Double Braided Pumpkin Loaves

Prep Time: 15 minutes
Cook Time: 40 minutes
Course: Side Dish
Cuisine: American
Servings: 2 loaves

This pumpkin bread bakes up soft and is beautiful to look at, too!

Ingredients:

  • 4 3/4 cups all-purpose Flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/3 cup brown sugar
  • 1 1/2 tsp salt
  • 1 tbsp instant yeast
  • 1 (15-oz) can pumpkin
  • 2 large eggs
  • 1/4 cup melted butter

Directions:

  1. Combine all of the dough ingredients, and mix and knead them with the dough hook attachment on your mixer until you’ve made a smooth, somewhat sticky dough (I kneaded mine in the machine for 5 minutes). 
  2. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have expanded somewhat, but won’t be wildly puffy.
  3. Turn the dough out onto a lightly floured surface, divide it into four pieces. For each of the four pieces, divide them into another three pieces. Roll out three pieces to be long ropes about 1/2 inch in diameter. Make braid with the 3 ropes. Repeat with other pieces so you have four braids total. Pick two pieces to be the bottom pieces of the braided loaf. Then put a braid on top of each. Cover with plastic wrap for about 90 minutes, until they look puffy, though not doubled in bulk.
  4. Bake the bread in a preheated 350°F oven for 35-40 minutes, until lightly browned and an instant-read thermometer inserted into the center reads 190"F (I didn't bother with the instant read thermometer. I just inserted a knife into it).

Notes:

Recipe source: King Arthur Flour

All images and content are © Kirbie's Cravings.

2 comments on “Double Braided Pumpkin Bread”

  1. This bread is beautiful! Love your blog 🙂

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