This deliciously soft bread combines the warm flavors of pumpkin with creamy cheese for a perfect cozy treat. It’s fun to make and even better to share with family and friends fresh from the oven.
Start by mixing the milk, warm water, honey, and yeast in the bowl of your stand mixer fitted with the dough hook. Let it sit for about 10 minutes until the yeast gets all foamy and bubbly. Then, add the oil, pumpkin puree, flour, and salt in that order. Mix everything together until you get a soft, smooth dough that’s a little sticky but not too much — if it feels too wet or dry, just tweak the flour or water a bit.
Turn the dough out onto a lightly floured surface and knead it by hand for a few minutes. Shape it into a ball, pop it into a greased bowl, cover with plastic wrap, and let it rise somewhere warm until it doubles in size, which should take about an hour and a half to two hours.
Once it’s risen, divide the dough into two balls and lightly flour them. Put one ball back in the bowl, cover it, and stick it in the fridge until you’re ready for it. Roll the other ball out into a rectangle about 12 by 16 inches. Spread half the cheese evenly over the dough, then roll it up tightly like a jelly roll, sealing the seams well.
Using a sharp knife, carefully cut the roll down the middle lengthwise. Place the two pieces side by side with the cut sides facing up, then braid them together by crossing the right strand over the left, keeping those cut sides on top as you go. Pinch the ends to seal and place the braid into a greased loaf pan, cut side up. Cover it with plastic wrap.
Repeat the rolling, filling, and braiding with the second ball of dough. Let both loaves rise until they’re puffed up to the top of the pans or just peeking over, about 45 minutes. Meanwhile, preheat your oven to 350°F (175°C). When ready, remove the plastic wrap and bake the loaves for 25 minutes. Rotate the pans, then tent the loaves loosely with foil to keep them from getting too dark, and bake for another 25 minutes or until golden brown.
Take the pans out of the oven and let the bread cool in the pans for about 5 minutes before transferring the loaves to a wire rack to cool completely, about an hour. Enjoy!
- Use room temperature ingredients to help the dough rise properly.
- Don’t overfill the bread with cheese to prevent it from leaking during baking.
- Brush the top with an egg wash before baking for a shiny, golden crust.
This bread combines the warm, comforting flavor of pumpkin with creamy cheese, creating a perfect balance of sweet and savory. Its beautiful braided shape makes it a lovely centerpiece for any meal or gathering. Plus, it’s soft and fluffy inside with a slightly crisp crust, making every bite delightful.
Enjoy this bread warm with a pat of butter or a drizzle of honey. It pairs well with soups, salads, or even as part of a festive brunch spread. You can also slice it and toast it lightly for a tasty sandwich base.
Store the bread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. Thaw at room temperature and warm before serving for the best texture.
