Braided Pumpkin Bread

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This easy Braided Pumpkin Bread recipe is a soft and moist sourdough pumpkin bread that’s perfect alongside cold-weather favorites like soups and stews.

This Braided Pumpkin Bread is one we’ve been making for years. You can use mashed sweet potatoes or pumpkin in the recipe. We know that when you hear “pumpkin bread,” you go straight to quick breads like banana bread. Not so with this child. It’s a soft, tender yeast bread with a hint of pumpkin flavor that’s delicious with hot soup.

Pumpkin bread recipes often refer to pumpkin quick bread. This recipe is a yeast-based pumpkin bread rather than a traditional pumpkin quick bread. Here’s a delicious French toast that you can also freeze for an easy breakfast. Served with a little cinnamon syrup, it was heaven on the plate!

  • Yeast Bread vs. Quick Bread

    Sourdough bread needs yeast to leaven, or leaven, the bread. Quick breads traditionally use baking soda or baking powder as a leavening agent. Sourdough breads usually take a long time to rise, at least an hour or more, while quick breads require no rise time, but usually take much longer to bake. The term “quick bread” is a misnomer. Bread usually goes into the oven quickly but requires 45 minutes or more to bake.

  • Fresh vs. Canned Pumpkin:

    Using canned pumpkin puree is quick and easy, which is why we’re using it in this recipe. However, if you want to use fresh pumpkin, you can substitute 1:1 with fresh roasted pumpkin puree.

  • Can I make braided pumpkin bread for free?

    Yes, you can make this recipe dairy free. Replace cow’s milk with your favorite plant-based milk. For butter, you’ll want to substitute sticks of plant-based butter, not margarine or tub butter substitutes.

If you liked this recipe, you might be interested in these other delicious pumpkin recipes:

Braided Pumpkin Bread Slices

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Braided Pumpkin Bread Sliced ​​with a Knife

This easy Braided Pumpkin Bread recipe is a soft and moist sourdough pumpkin bread that’s perfect alongside cold-weather favorites like soups and stews.

Preparation time 1 Hour 45 minute

cooking time 25 minute

total time 2 Hour 10 minute

raw material

  • 2 1/2 teaspoon instant dry yeast
  • 2 tablespoon warm water
  • 1 cup pumpkin puree
  • 1/3 cup warm milk
  • 1/4 cup butter soften
  • 1 big egg
  • 2 tablespoon brown sugar
  • 1/4 teaspoon Salt
  • 3 1/2 – 4 cup all purpose flour
  • 1 Egg tap


  • Dissolve yeast in water in large mixing bowl or stand mixer bowl.

  • Add pumpkin, milk, butter, eggs, brown sugar and salt. Mix until fully combined.

  • Add flour 1/2 cup at a time until a soft dough forms.

  • Knead the dough for about 5 minutes, until the dough is smooth and elastic. Place in a lightly greased bowl, cover, and let rise for about 1 hour.

  • Divide the fermented dough into thirds. Roll each third into a long snake or rope (about 18 inches long). Arrange 3 ropes side by side on a lightly greased baking sheet. At one end of the rope, pinch the 3 strands together and start braiding. Once you’ve braided everything, pinch the remaining ends together.

  • Cover and let rise for another 30 minutes or so. Brush braided dough with lightly beaten egg.

  • Bake at 350 degrees for about 25 minutes, until golden brown. Cool on a wire rack.

Calories: 854kcal | carbohydrate: 60G | protein: 28G | fat: 60G | Saturated fat: 34G | cholesterol: 457mg | sodium: 1182mg | Potassium: 1020mg | fiber: 15G | sugar: 35G | Vitamin A: 40155unit | Vitamin C: 10.3mg | calcium: 238mg | iron: 5.6mg