Braided Pumpkin Cheese Bread

Ingredients

• 2 packages of active dry yeast
• 1/4 cup of warm water
• 3/4 cup of canned pumpkin puree
• 3 tablespoons of canola oil
• 1/4 cup of granulated sugar
• 2 teaspoons of salt
• 1/2 teaspoon of ground nutmeg
• 1/2 teaspoon of ground ginger
• 3 1/2 cups of all-purpose flour
• 1/2 cup of shredded cheddar cheese

Directions

1. In a small bowl, combine the yeast and warm water. Allow to sit for 5 minutes.
2. In a large bowl, whisk together the pumpkin, oil, sugar, salt, nutmeg, and ginger. Add the yeast mixture and stir until combined.
3. Gradually add the flour, stirring until the dough is too thick to stir. Turn the dough out onto a lightly floured surface and knead until the dough is smooth and elastic, about 8 minutes.
4. Sprinkle the cheese over the dough and knead until it is evenly distributed. Form the dough into a ball and place in a greased bowl. Cover the bowl with a clean towel and let the dough rise in a warm place until doubled in size, about 1 hour.
5. Punch down the dough and turn out onto a lightly floured surface. Divide the dough into 3 equal pieces and roll each piece into a 12-inch long rope. braid the ropes together and place the braid on a parchment-lined baking sheet. Cover with a clean towel and let rise until doubled in size, about 45 minutes.
6. Preheat the oven to 375°F. Bake the bread for 25-30 minutes, or until golden brown. Allow to cool before slicing and serving.

Interesting Facts

• This bread is a great way to use up leftover pumpkin puree.
• This bread can be frozen for up to 3 months.
• This bread pairs well with a cup of hot tea or coffee!