Gluten-Free Pumpkin Spice Brioche
Indulge in the warm, cozy flavors of fall with this Gluten-Free Pumpkin Spice Brioche, a delightful twist on classic brioche that’s perfect for everyone, including those with gluten sensitivities. Made with a rich blend of pumpkin puree, velvety unsalted butter, and aromatic pumpkin pie spice, this recipe delivers the ultimate soft, pillowy bread with a gentle sweetness and earthy warmth. The dough comes together effortlessly in a stand mixer, featuring a rise time that allows for the perfect airy texture. Finished with a golden, shiny egg wash, this brioche is ideal for breakfast spreads, holiday gatherings, or simply enjoying a slice with your favorite coffee. Whether topped with butter, jam, or enjoyed on its own, this gluten-free treat combines decadence with seasonal charm to brighten your table.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 cup Pumpkin puree
- 0.5 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.25 cup Milk
- 3 large Eggs
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon Vanilla extract
Instructions
In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and let it cool slightly.
In a large mixing bowl, combine the gluten-free flour, sugar, yeast, salt, and pumpkin pie spice. Whisk together to ensure even distribution.
In a separate medium-sized bowl, whisk together the milk, 2 eggs, cooled melted butter, pumpkin puree, and vanilla extract until smooth and well combined.
Add the wet ingredients to the dry ingredients and mix using a stand mixer with a dough hook attachment on medium speed for about 5 minutes, until the dough is smooth and slightly sticky.
Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
After the dough has risen, punch it down gently and transfer it to the prepared loaf pan, smoothing the top with a spatula.
Cover the loaf pan and let the dough rise again for another 30 minutes.
In a small bowl, beat the remaining egg and brush the top of the brioche dough with the egg wash for a shiny finish.
Bake in the preheated oven for 30 minutes, or until the brioche is golden brown and sounds hollow when tapped.
Allow the brioche to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and enjoy your Gluten-Free Pumpkin Spice Brioche with butter, jam, or your favorite spread.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 392.9 g | 143% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 113.0 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 312 mg | 24% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 925 mg | 20% | |
*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.
