Dairy-Free Pumpkin Brioche
Enjoy the perfect blend of cozy autumn flavors with this Dairy-Free Pumpkin Brioche—a soft, tender bread that's light, fluffy, and completely dairy-free! Infused with creamy coconut milk, real pumpkin puree, and warm spices like cinnamon, nutmeg, and ginger, this recipe delivers a rich, aromatic flavor in every bite. The dough is brushed with maple syrup before baking, adding a subtle sweetness and creating a beautifully golden crust. Ideal for any occasion, these festive brioche rolls are as delightful on a holiday table as they are for a casual breakfast or snack. With simple ingredients and a bit of patience for the rise, you'll be rewarded with 12 pillowy rolls that are sure to impress. Perfect for lacto-free diets or anyone craving a hint of seasonal indulgence!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 cup Pumpkin puree
- 0.75 cup Coconut milk
- 2.25 teaspoons Active dry yeast
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 2 Large eggs
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 tablespoons Maple syrup
Instructions
In a small saucepan, warm the coconut milk to about 110°F (43°C). Ensure it is not too hot to avoid killing the yeast.
In a large mixing bowl, combine the warm coconut milk, active dry yeast, and 2 tablespoons of the granulated sugar. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.
To the yeast mixture, add the pumpkin mixture, remaining granulated sugar, salt, ground cinnamon, ground nutmeg, and ground ginger. Stir to combine.
Gradually add the flour, one cup at a time, mixing with a dough hook attachment if using a stand mixer or with a wooden spoon. Mix until the dough begins to come together.
Knead the dough on a lightly floured surface for about 10 minutes, or until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 7 minutes.
Shape the dough into a ball and place it in a lightly greased bowl, turning the dough to coat the top. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until it doubles in size.
After the first rise, punch down the dough to release the air. Turn the dough out onto a floured surface and divide it into 12 equal pieces.
Shape each piece into a small ball and place them in a greased 9x13 inch baking dish, arranging them with a little space between them to allow room for expansion.
Cover the dish with a kitchen towel and let the dough balls rise for another 45 minutes, until they have puffed up.
Preheat the oven to 350°F (175°C).
Just before baking, brush the tops of the brioche with maple syrup to give them a lightly sweet glaze.
Bake in the preheated oven for about 25-30 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 490.6 g | 178% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 148.6 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 219 mg | 17% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1410 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
