Flo's Cakes - Pumpkin Pecan Braid

Flo blesses us with another one of her marvelous recipes. This looks like the perfect coffee cake for Thanksgiving morning.  Flo compiled this recipe from several different recipes. 

This is on my list to make this week! 

Pumpkin Pecan Braid

3 cups flour, divided

¼ cup sugar

1 pkg (¼ oz) quick-rise yeast

½ tsp salt

½ cup milk

½ cup butter, softened

¼ cup water

1 egg

In a mixing bowl, combine 2 cups flour, sugar, yeast, and salt. In a small kettle, heat milk, butter, and water to 120˚-130˚. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for ten minutes.

Filling:

¾ cup pumpkin puree

1/3 cup packed brown sugar

1 tsp ground cinnamon

1/8 tsp ground ginger

1/8 tsp ground nutmeg

1 egg

3/4 cup chopped pecans, divided

Mix together all the filling ingredients, using only ½ cup of the pecans. Roll dough into 14x11 rectangle on a large greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1-inch strips about 3 inches into the center. Starting at one end, fold alternating strips at an angle across filling to braid. Pinch ends to seal. Sprinkle with remaining pecans. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375˚ for 20-25 minutes or until golden brown. When slightly cooled, drizzle with milk and powdered sugar glaze.