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Pumpkin-Pecan Braid

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“This recipe comes together very easy and uses classic holiday pantry ingredients. Its aroma makes getting up for breakfast a treat for adults and kids alike. Reduce the fat in each serving by using reduced fat crescent dinner rolls.”

Ingredients Nutrition


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

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