Gluten-Free Pumpkin Brioche
Delight in the cozy flavors of fall with this Gluten-Free Pumpkin Brioche, a soft, buttery bread infused with the warmth of pumpkin pie spice and the subtle sweetness of pumpkin puree. Perfect for those following a gluten-free diet, this brioche combines the rich, tender crumb of traditional brioche with an autumn-inspired twist, featuring a harmonious blend of vanilla and spice. The recipe uses active dry yeast for a beautiful rise and is ideal for breakfast spreads, holiday dinners, or a luxurious treat any time of day. With easy-to-follow steps, this bread rises to perfection and bakes to a golden hue, ready to be enjoyed freshly sliced or toasted. Keywords: gluten-free brioche, pumpkin bread, fall recipes, homemade bread, gluten-free baking.
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 1 cup Unsalted butter, softened
- 3 Large eggs, room temperature
- 1 packet Active dry yeast
- 1 cup Warm milk (around 110°F)
- 1 teaspoon Salt
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 0.25 cup Extra gluten-free flour for dusting
Instructions
In a small bowl, dissolve the active dry yeast in the warm milk. Let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine the gluten-free flour, sugar, salt, and pumpkin pie spice.
In a separate bowl, whisk together the pumpkin puree, eggs, and vanilla extract until smooth.
Add the yeast mixture to the dry ingredients and mix well.
Gradually add the pumpkin and egg mixture to the flour mixture, stirring until well combined.
Add the softened butter, a little at a time, mixing thoroughly after each addition until the dough is smooth.
Dust a clean surface with gluten-free flour and turn the dough out onto it. Knead gently for a few minutes, adding a little more flour if needed to prevent sticking.
Shape the dough into a ball and place it into a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 350°F (175°C).
After the dough has risen, punch it down gently to deflate. Transfer it to a greased loaf pan or shape it into a desired form on a baking sheet.
Cover the dough with a clean cloth and let it rise again for about 30 minutes.
Bake in the preheated oven for 30-35 minutes, or until the brioche is golden brown and sounds hollow when tapped.
Remove from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 28.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 189 mg | 4% | |
*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.
