Low Fat Pumpkin Spice Brioche
Satisfy your autumn cravings with this delectable Low Fat Pumpkin Spice Brioche, a lighter twist on the classic French bread that’s infused with warm, cozy fall flavors. Crafted with nutrient-rich canned pumpkin puree and delicately spiced with pumpkin pie spice, this tender brioche features a golden, pillowy texture without the heaviness of traditional brioche thanks to the use of low-fat milk and a reduced quantity of butter. Perfectly sweetened and enriched with vanilla and a touch of sugar, this bread is ideal for breakfast spreads, holiday brunches, or as an afternoon treat. With a manageable prep time of just 30 minutes and simple directions, this recipe strikes the perfect balance between indulgence and health-conscious baking. Whether enjoyed toasted with a smear of butter or turned into French toast, this pumpkin spice brioche is sure to be a seasonal favorite. Keywords: low fat brioche, pumpkin spice bread, easy brioche recipe, seasonal baking ideas.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 0.5 cup low-fat milk
- 1 egg
- 2 egg yolks
- 0.25 cup sugar
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
In a large bowl, combine the flour, instant yeast, salt, and pumpkin pie spice and mix well.
In a separate bowl, whisk together the pumpkin puree, low-fat milk, egg, egg yolks, sugar, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Preheat your oven to 375°F (190°C) and lightly grease a 9x5 inch loaf pan.
Punch down the risen dough and shape it into a log that fits snugly into the prepared loaf pan.
Cover the loaf with plastic wrap and let rise again until it reaches the top of the pan, about 30 minutes.
Place the risen loaf in the preheated oven and bake for 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the brioche to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 402.4 g | 146% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 65.2 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 395 mg | 30% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1171 mg | 25% | |
*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.
