Pumpkin Pecan Streusel Breakfast Braid

by Julie Ruble on October 18, 2011 · 50 comments

Today is “Nerdy Day” at Woodlawn, the school where I work. All of my students are sporting taped glasses, suspenders, pants hitched up to their eyeballs, pocket protectors, and bow ties. They asked me why I didn’t dress up and I replied honestly, “What do you mean? I did.”

I don’t need a pocket protector to dress like a nerd. I’m naturally a nerd, through and through. Like I told my students: I love to read. I love to write. I love technology. I love obscure art. I love learning. I write essays for fun. I annotate the books I read in my spare time. I often ruminate on literary theory, politics, and feminism. I was born a nerd and I’ll die a nerd. Amen.


Ooh. Amen!

Such was my nerdiness as a child that I detested the outdoors and was a bit of a cave-dweller. Have you ever met a kid like that? My friends usually wanted to play some wildly active (often destructive) game outdoors: Who can run down this hill the fastest, completely oblivious of oncoming traffic? Who can climb to the very highest, most excruciatingly tenuous limb of this tree? Who wants to tumble pell-mell through snakes and venomous spiders in the woods?

Not me. I was a pale, chubby child who preferred to sit and read in an air-conditioned, artificially lit corner. I always bossily petitioned for an orderly indoor game: a board game, perhaps, or a polite game of snack-eating.

My aversion to the outdoors and to all athletic activity was particularly strong when it came to my dreaded elementary P.E. class. Far from “educating” me on much besides torture and pain, my Physical Education class struck fear deep into the air-conditioned depths of my heart. For one thing, we went outside all the time (much to the glee of most other students). For another, I was a klutz.

I remember standing on a dusty, grassless kickball field one hot day in May. My friend and I were watching the game cynically and whining about our circumstances. First off, we were hot, sweaty, and red-faced. Worse still was the fact that we were almost up to the plate. Unless we got another “out” — and fast! — we were going to have to try to kick the ball in front of all of our classmates (including all of the cute boys in class). We’d then have to walk back to the team in shame, enduring their fervent, angry shouts about our athletic ineptitude.

I suggested we try to imagine ourselves jumping into a cool swimming pool. The power of visualization and positive thinking, I noted to my friend, was immense. We both scrunched up our eyes and started to visualize with all our might. One of our teammates kicked the ball into the outfield. We visualized harder. Another teammate kicked the ball even farther. We visualized with all our might. Another teammate kicked the ball into the stratosphere.

We gave up with a sigh, and I walked up to the plate. Lame.

Kickball wasn’t the worst, though. The worst activity — the one that sent chills of absolute terror down my lazy little spine — was the mile run. What sort of sadist decided to try and make us run an entire mile?

Y’all, I don’t care if I were getting chased by a gigantic black bear. I don’t care if he were breathing down my neck with bloody bear fangs and breath that smelled of my impending doom. I don’t care if he were as hungry as a hippo with razor claws and rabies. If my only hope of salvation were to run a mile, I would plop myself down on a plate and sprinkle some salt and pepper on my head.

I hate running.

As it was, I did get chased, so to speak, by my rabid elementary P.E. teacher. She was fit as a fiddle and always barked encouragement at us from the sidelines as we dragged ourselves around the track. I remember talking to myself out loud (more nerd points?) as I struggled to put one foot in front of the other. My monologue went something like this: “If I just keep pushing myself, I’ll pass out and probably die. But then at least I’ll never have to do the mile run again. In fact, they’ll probably ban the mile run from schools everywhere. If I can just run hard enough to pass out, that can be my legacy: eliminating the mile run for the children of the future.”

If that seems twisted, you ought to have heard me at home the night before the mile run. I would literally plead with my parents to somehow break my toe. Stomp on it, perhaps? Run over it with the car, maybe? Does that sound drastic?

I figured a broken toe wouldn’t be that inconvenient, and it would heal before too long. In the meantime, though, my quality of life would increase a thousandfold as a result of missing the mile run. I lay in the floor and whined when my parents refused. Didn’t they realize they were consigning me to pass out in the middle of a gigantic dirt field? Didn’t they want to spare me all of my anguish? Didn’t they LOVE me?

I may be 27 years old now, and I may have started to appreciate the outdoors, but I still maintain that my fragile constitution was built for reading, writing, and recipes — not for running. In fact, I’d still prefer an injury to an athletic event. This coming Friday, at the end of Woodlawn’s spirit week, there’s a faculty vs. students soccer game, and you can imagine my utter terror when I was asked to participate. All of these years thinking I was finally free from that school field . . .

Thankfully, though (I’m so weird), the other day I was stretching and I felt something twist in my knee. My first thought was, “Ow!” followed immediately by, “Ooh, now I don’t have to play in the soccer game!” Some things never change.

I’ll settle for being a clumsy nerd. Some of my students are geniuses on the soccer field, some are geniuses on horseback, some are geniuses in ballet shoes, some are geniuses on stage. I’ll settle for being at home with a book, at home with words, and at home in the kitchen. We all have our talents, right?

In that spirit, I offer you not my soccer savvy (hahahahaha, for which you should be thankful) but my breakfast braid. I couldn’t wait to tell you about this recipe! I dreamed about posting this braid the entire time I was baking it, photographing it, transporting it to Raleigh, and eating it with Mike while watching past episodes of Parks and Recreation and drinking lots of milk.

What I most want to emphasize about this recipe is that it’s EASY! The first time I made a breakfast braid with this dough, I fell in love. It’s the perfect beginning pastry, since it doesn’t involve any yeast or rise time, or even much kneading. It’s not sticky or stubborn. If you’ve ever used canned crescent rolls, this dough is a textured a lot like that.

Naturally, in addition to being easy (SO EASY. DID I MENTION HOW EASY?), it was delectable. I call it a breakfast braid, but it’s an eat-anytime-you-can-possibly-shove-it-in-your-face braid. It’s a mind-blowing combination of flaky pastry, autumn pumpkin, cinnamon and spice, buttery streusel, toasted pecans, and a rich maple brown sugar glaze. I may not be able to kick a soccer ball, but I can make a mean pumpkin braid. That’s good enough for me.

Are you nerdy?

Pumpkin Pecan Streusel Breakfast Braid with Maple Brown Sugar Glaze



Recipe by: Willow Bird Baking. Inspired by The Luna Cafe, with glaze from Caitlin Cooks
Yield: About 4-5 servings of 2 slices each

In this breakfast braid, tender, flaky, almond-scented pastry envelops a delicious pumpkin pie custard topped with buttery cinnamon pecan streusel. An addictive maple brown sugar glaze and toasted pecans top the whole shebang, creating a perfect autumn breakfast (or dessert, or lunch, or dinner…!) This braid looks fancy, but don’t be fooled. It’s one of the easiest things I make. The dough is lovely to work with — it doesn’t need to rise, barely needs any kneading, and isn’t sticky or finicky. I’m always amazed that such gorgeous results can be achieved with such little effort.

Easy Dough Ingredients:
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
3 ounces cream cheese, cold and cut into cubes
1/2 cup milk, minus 1/2 teaspoon
1/2 teaspoon almond extract

Pumpkin Pie Filling Ingredients:
(this makes a little more filling than you need)
6 ounces cream cheese, softened
3/8 cup sugar
3/4 cup pumpkin puree
3/4 teaspoon vanilla extract
1 egg
1 1/8 teaspoons cinnamon*
1/4 teaspoon nutmeg*
1/4 teaspoon ginger*
1/8 teaspoon allspice*
*You could probably substitute a teaspoon or so of pumpkin pie spices for these.

Pecan Streusel Ingredients:
1/8 cup firmly packed light brown sugar
1/8 cup all-purpose flour
1/2 teaspoon cinnamon
1 tablespoon cold butter
1/2 cup chopped pecans

Maple Brown Sugar Glaze Ingredients:
1 tablespoon butter
2 tablespoons milk
1/4 cup brown sugar
1 tablespoon real maple syrup
pinch salt
3/4 – 1 cup powdered sugar
cinnamon for sprinkling

Directions:
NOTE: To prepare this braid in advance, complete all steps and assemble the braid but do not bake. Cover the braid on its parchment lined baking sheet with plastic wrap and refrigerate overnight. Set out in the morning as you preheat the oven and then bake as usual.

Preheat the oven to 350 degrees F.

Make the creamy pumpkin pie filling. In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until fluffy and smooth. Add the pumpkin, egg, and vanilla extract, cinnamon, nutmeg, ginger, and allspice and mix until combined. Set in fridge while you make your braid.

Toast your pecans. Spread them out in a single layer on a baking sheet and toast for about 6 minutes or until fragrant, stirring about halfway through the cook time. Transfer nuts to a plate to cool. Raise oven temperature to 425 degrees F.

Make your pastry dough. In the bowl of a food processor, mix the flour, baking powder, and salt. Add the cream cheese and butter into the flour mixture and pulse to cut the fat into the flour (about 6 pulses). Add the milk and almond extract and blend into a loose dough.

Turn the dough onto a sheet of lightly-floured parchment paper and knead very lightly for just 4-5 strokes (be careful not to overwork the dough or it’ll be tough! Don’t worry about getting it smooth — just knead for these few strokes and let it stay a little rough.)

Very lightly flour the top of the dough and place another sheet of parchment paper on top. Between two sheets of parchment paper, roll the dough to an 10- by 12-inch rectangle (I lift the paper off every now and then and flip the dough and repeat on the other side, to ensure the dough isn’t sticking). Remove the top sheet of parchment and discard. Measure and mark the dough lengthwise into thirds. Glop your creamy pumpkin pie filling down the middle third of the dough — try to keep your filling about 1/4 inch from the mark on both sides. I piled it up a bit (not so much that it was overflowing, but plenty!)

Make the streusel topping. Combine the flour and brown sugar in a medium bowl and using two knives or a pastry cutter, cut in the butter until you have crumbly streusel. Mix in 1/4 cup of toasted pecans (save the rest for decorating the finished braid). Sprinkle streusel over top of pumpkin mixture in center of dough. Really pile it on!

Continue assembling the braid (see photos at the bottom of this recipe, which show the process of marking and assembling a raspberry almond braid, for guidance). Make diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center pumpkin-filled area. Fold strips, first one from one side and then one from the other side in a rotating fashion, over the filling. It will now resemble a braid. Don’t worry if it doesn’t completely hide your filling — it’s actually nice when the filling is peeking out. Use the sheet of parchment to carefully transfer your braid to a baking sheet (at this point, you can brush the pastry with a mixture of 1 beaten egg and a teaspoon of water if you want it darker than mine. I didn’t bother). Bake in the 425 degree oven for 12-15 minutes, until the dough is cooked through, the pumpkin filling is set, and the top is lightly browned. Let the braid cool slightly while you make your glaze.

Make the Maple Brown Sugar Glaze. Combine the butter and milk in a small saucepan over medium heat. When the butter melts, whisk in the brown sugar, syrup, and salt, stirring until the brown sugar melts. Remove the pan from the heat and whisk in the powdered sugar, starting with 3/4 cup and adding more to thicken per your preference (taste as you go to ensure you don’t oversweeten). Drizzle the glaze over the top of your braid. Sprinkle the braid with toasted pecans and a dusting of cinnamon. Serve immediately. Refrigerate leftovers in an airtight container and microwave for about 20 seconds to serve.



Example of how to cut and assemble braid.

Other breakfast braids you’ll love:
Raspberry Almond Breakfast Braid
Blueberry Cream Cheese Almond Breakfast Braid

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{ 45 comments… read them below or add one }

thekalechronicles October 18, 2011 at 3:30 pm

Wow. It’s like pumpkin cheesecake baked in a pastry crust, topped with pecans! Yummy.

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Julie @ Willow Bird Baking October 18, 2011 at 4:46 pm

Exactly! ;) Thanks!!

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Mara@ What's For Dinner? October 18, 2011 at 3:36 pm

DELICIOUS!!!
And, I too never dress up for nerd day. I don’t have to!

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Julie @ Willow Bird Baking October 18, 2011 at 4:45 pm

We’re two of a kind, Mara! ;)

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theflourbag October 18, 2011 at 3:38 pm

What perfection! Amazing execution! Can’t wait to try it!

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Julie @ Willow Bird Baking October 18, 2011 at 4:45 pm

Thanks :)

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Kelly October 18, 2011 at 5:45 pm

*starts making shopping list*
Your website is dangerous to my waistline.

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Julie @ Willow Bird Baking October 18, 2011 at 5:53 pm

It’s dangerous to mine too, Kelly! Mine too! ;)

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theelusivewriter October 18, 2011 at 9:10 pm

Can’t wait to try! I’m always looking for recipes with pumpkin.

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Julie @ Willow Bird Baking October 18, 2011 at 9:11 pm

Thanks :) Hope you love it!

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Becca October 19, 2011 at 12:05 am

I.HATE.THE.MILE.RUN.TOO. Although, I hate to tell you this, but my mom actually wrote me a note one year because I convinced her that we were not properly trained to run a mile. And she then convinced them that she was convinced that we were not properly trained to run a mile. Ask Carol. She was not happy. Because she had no note. I am sure they thought we (my mother and I) were ridiculous. But do you think I cared? Heck no! I didn’t have to run! I’m so awkward at running. My legs run into each other and stuff.

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Julie @ Willow Bird Baking October 19, 2011 at 12:12 am

I totally get ya! And you know, that was my HUGE pet peeve about phys. ed. in high school — I don’t know if you had this particular teacher, but we literally did NO training for the mile, but we were given GRADES based on how fast we ran! I was livid — it made no sense. I could see timing us in the beginning, creating a program to increase our fitness, and then grading us based on our progress towards set goals, but not slapping grades on our speeds without doing anything to support them.

Woodlawn kids have no excuse — they have an AWESOME middle school fitness teacher who does, indeed, scaffold and help them build personal fitness. I’m just secretly glad I don’t have to run with them . . . they’re hardcore ;)

So anyhow, I’m right there with you, and I would’ve been glad to bring a note, too! That’s a little less drastic than breaking a toe, I guess.

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Angela October 19, 2011 at 9:01 am

Quick question because I’m super excited to attempt this! Under the streusel ingredients, what does the “1tablespoons cup cold butter” mean? Also thanks for mentioning how easy this is, I was ready to decide against it even though I really wanted to make it because I’m afraid of making anything bread-like!

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Julie @ Willow Bird Baking October 19, 2011 at 9:22 am

Oops, thanks for noticing that! It’s just a typo. It’s 1 tablespoon of cold butter :)

You can totally do it, Angela! Please let me know if you have any questions along the way and enjoy yourself. Would LOVE to see a photo of your finished braid!

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Katerina October 19, 2011 at 10:41 am

I love how you ‘plant’ pictures of the day’s delicacy all through the story. It makes it that much more entertaining, and builds up the ‘excitement’ to get to the recipe itself. Sometimes I come by just to read the story and look at the food pics. Today I specifically went to my blogroll to seek you out with the very goal in mind. #Confession :-)

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Julie @ Willow Bird Baking October 19, 2011 at 11:30 am

Aww, thanks Katerina! That’s so sweet! :D

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Kaitlin October 19, 2011 at 11:50 pm

Lovely photos!

I feel like our childhoods were very similar. That mile run was the WORST THING EVER. Oh dear… I hated that. I’d completely forgotten it until now!

Also, I wanted to say that I wouldn’t have to “dress up” for nerd day, either :P

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Julie @ Willow Bird Baking October 20, 2011 at 5:17 am

Thanks, Kaitlin! Sounds like we’re two peas in a pod ;)

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Fervent Foodie October 20, 2011 at 8:01 pm

This looks AMAZING. There is absolutely no other word to describe it!!

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Julie @ Willow Bird Baking October 20, 2011 at 9:26 pm

Aw, thanks Mary!

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Stefanie October 20, 2011 at 9:49 pm

Hahaha I wish we had a nerd day when I was in school! You have such entertaining posts and delicious looking food! The braid looks amazing, and I love the idea of an easy braid! Makes me feel a little braver about trying it :)

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Julie @ Willow Bird Baking October 20, 2011 at 9:54 pm

Aw, thanks Stefanie! You can totally do it!! ;D

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daisy October 21, 2011 at 11:47 am

This is absolutely beautiful. I bet it tastes insane, too? I might have to put on my big girl pants and try this…it seems daunting but you have spelled it all out.

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Julie @ Willow Bird Baking October 21, 2011 at 12:29 pm

You can do it, Daisy! After you make one braid, you’ll want to make them all the time! They really are so quick and easy for a yummy pastry!

Thanks :D Let me know if you go for it!

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erin October 21, 2011 at 2:05 pm

Oh I certainly was/am I nerd. I always would rather stay inside and read my book than go to PE class, or even go outside and play with my friends. And I absolutely dreaded the mile run as well. Now that I am older, I adore the outdoors, but probably b/c I get to enjoy it on my own time (and not being forced into activities that children are supposed to enjoy haha).

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Julie @ Willow Bird Baking October 21, 2011 at 2:07 pm

I think you’re right, Erin! I like being able to do my own thing — run around if I want to, and not because I HAVE to! :)

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Kelly October 22, 2011 at 4:24 pm

The streusel says 1 *tablespoon cup* of butter.

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Julie @ Willow Bird Baking October 22, 2011 at 5:38 pm

Thanks, Kelly! Fixed it! It’s 1 tablespoon.

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Jenni October 22, 2011 at 8:05 pm

LOL, I think we would have been good friends in high school. I hated the mile run, and would do anything to get out of it! My gym teacher (who never pronounced his vowels) would always yell at me “RN JNNY RN”, which I think was supposed to be “Run, Jenny, Run”. I hated every second of it.
This bread looks gorgeous! I’ve been wanting to try a braided bread for a while now. I just might have to give this one a go!!

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Kelly October 23, 2011 at 3:31 pm

I just made this. Wow.

First, I had some issues. My filling is oozing. Not sure what the consistency should be. I put too much at one part so it opened up. My glaze is too runny. Less milk next time.

I took it out, cut a piece, bit in, and there were two thoughts.1. The crust could be done a little bit more and 2. OH MY GOODNESS, THERE IS NO WAY I’M GOING TO STOP EATING THIS PIECE AND PUT IT BACK BECAUSE IT’S JUST TOO GOOD.
The filling is yummy. I don’t even like pumpkin pie and I want to eat it with a spoon. The crust? Wow. Amazing. I will use that crust again. Can’t wait.

This was absolutely divine! I hear my timer going off. Let me go take it out. Pics soon.
I have leftover filling. I need to do something with it other than eat with spoon.

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Julie @ Willow Bird Baking October 23, 2011 at 4:42 pm

Hi Kelly! Yay, so glad you liked it!!

The filling is liquid-custardy when you add it at first, but then once baked, it should be set up and custard-like (like in a pumpkin pie) because of the egg.

No worries about where it opened up — those little “glitches” give it charm ;) Thanks for sharing your experience — I’m glad it was a success!

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Julie @ Willow Bird Baking October 23, 2011 at 4:43 pm

Just got your photo of it — so pretty! You did great!!

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Diane October 23, 2011 at 11:46 pm

Hi Julie,
I just finished this recipe and had way too much pumpkin filling for the 8 X 12 dough – I could only use about 1/4 of what I made. The glaze was too runny to use. Did your pumpkin filling make about 2 cups and did you have problems with the glaze consistency?
Thank you!
Diane

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Julie @ Willow Bird Baking October 23, 2011 at 11:55 pm

Hi Diane,

I had more filling than I needed, so I cut the recipe down to 3/4 of what I used, which would’ve been about right for me — I really mounded it on, though, and I think my rectangle might’ve been a little bigger than 8×12 (I did a rough measure). Hard to cut down the filling more than is listed above, though, since I hate to split an egg (it’s doable, but gets inexact). Regarding the glaze, it was a great consistency for me. When you say too runny, can you describe what you mean? It’s supposed to be a liquid (like a glaze you’d pour), and it sets over time. If you wanted it a little thicker, you could add more powdered sugar as you like!

Sorry the recipe didn’t turn out as you’d expected!

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Julie @ Willow Bird Baking October 24, 2011 at 12:02 am

Diane, I just rechecked the glaze because I wondered what could’ve happened and I noticed that I transcribed the recipe wrong — it was supposed to be 2 tablespoons of milk instead of 1/2 cup! I’m so sorry about that. That must explain why it wasn’t the consistency you expected.

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Diane October 24, 2011 at 10:22 am

Thank you for the tips – everyone enjoyed it for breakfast this morning and it looked beautiful. I’m going to try it again with a few adjustments. I also made your Vegan Tacos with Corn Relish and they were delicious – it was a Willow Bird day in our kitchen yesterday!

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Julie @ Willow Bird Baking October 24, 2011 at 10:24 am

So glad you enjoyed it :) And the tacos too! Hooray for WBB day!! Thanks, Diane.

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K October 24, 2011 at 8:56 pm

growing up i was the EPITOME of nerdy. i couldn’t even complete one chin-up in gym class to pass the fitness test. not even ONE.

nowadays i’ve started to run- but only so i can stuff my face with delicious things like this streusel braid… omgoshhhh it looks gooood.

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Julie @ Willow Bird Baking October 24, 2011 at 9:05 pm

Oh my gosh, I remember the chin ups! I couldn’t even do one either!! NERDS UNITE!

I’m impressed you run nowadays — I’m still in a quiet, artificially lit corner… ;)

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Shannon November 16, 2011 at 10:18 am

To say that you nailed this one would be an understatement.

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Julie @ Willow Bird Baking November 16, 2011 at 10:20 am

Thanks, girl :) I loved this so much!

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Linnie January 9, 2012 at 12:29 am

Please, this recipe may be easy but it darn sure takes time. Ive just now sat down after 3 hours in the kitchen (granted i doubled the recipe). The pumpkin filling was runnier than i expected, and i have Lots left over.

Thanks for the recipe – however i wouldnt call this easy at all!

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Julie @ Willow Bird Baking January 9, 2012 at 1:19 am

Hi Linnie, Sorry the recipe took longer than you expected. Naturally calling a recipe easy is a simplification, since all cooks have different skill levels and different opinions about what constitutes easy — is it just ease of technique? Short prep time?

For me, an easy recipe is one where each step is simple to complete. For instance, a cheesecake takes over 4 hours to make with all the chilling time and such, but I consider it a very easy recipe. As you can see, it’d be hard to cater to each person’s individual idea of “ease.”

Anyhow, I’m sorry you found so many things you didn’t like about the recipe. Sure hope you enjoy the finished product.

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Mandy Cheshire September 14, 2012 at 11:33 pm

I really want to try this this weekend!! A couple of questions…. Do you think white whole wheat would work for the pastry? Also, have you done the filling without cream cheese? I am lactose intolerant. I could try vegan cream cheese, if not! ;) Thanks!!

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Julie @ Willow Bird Baking September 14, 2012 at 11:37 pm

Hi Mandy! The cream cheese in this cake thickens the filling — I bet you could use vegan cream cheese, but I’ve never tried! You might also just try with the pumpkin and the egg, though I worry it’ll run out too much before it sets. Here’s a braid where I used BERRIES without the cream cheese: http://willowbirdbaking.com/2010/04/06/raspberry-almond-braid/.

As for the flour, I wouldn’t replace all of it, but perhaps half of it with the wheat. I bet that’d work best. Tell me how it goes!!

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