Dairy-Free Pumpkin Spice Brioche
Indulge in the cozy, autumnal flavors of Dairy-Free Pumpkin Spice Brioche—a delightful twist on classic brioche that's perfect for those embracing a dairy-free lifestyle. This fall-inspired bread combines the rich creaminess of coconut milk, the sweet earthiness of pure maple syrup, and the aromatic warmth of pumpkin pie spice to create a tender, golden loaf bursting with seasonal goodness. Featuring pumpkin puree and a flaxseed meal egg substitute, this recipe offers a moist, airy texture with no compromise on decadence. Whether served warm with a dollop of vegan butter, spread with jam, or enjoyed plain, this brioche is a must-try for pumpkin spice lovers. Plus, it's easy to prepare and makes 12 servings, making it ideal for gatherings or weekend baking. So why wait? Bring the irresistible aroma of fall into your kitchen today!
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 1 cup pumpkin puree
- 0.5 cup coconut milk
- 0.25 cup pure maple syrup
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 unit large egg (substitute: 1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and set aside for 5 minutes)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, pumpkin pie spice, and salt.
In a separate bowl, whisk together the pumpkin puree, coconut milk, pure maple syrup, melted coconut oil, vanilla extract, and the flaxseed egg substitute until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing thoroughly with a spatula or wooden spoon until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook attachment for about 8 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and allow it to rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
Punch down the dough to release any air bubbles, then turn it out onto a clean surface and shape the dough into a tight loaf, or divide into individual rolls.
Place the shaped dough or rolls in a greased loaf pan or on a baking sheet lined with parchment paper. Cover and let rise again for 30-45 minutes, until slightly puffed.
Preheat the oven to 350°F (175°C).
Bake the brioche in the preheated oven for 25-30 minutes, or until golden brown on top and a skewer inserted in the center comes out clean.
Allow the brioche to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 2081 mg | 90% | |
| Total Carbohydrate | 410.2 g | 149% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 56.0 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 230 mg | 18% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1252 mg | 27% | |
*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.
