Low Sodium Pumpkin Spice Brioche
Elevate your baking game with this irresistible Low Sodium Pumpkin Spice Brioche! This fluffy, buttery masterpiece combines the rich autumnal flavors of pumpkin puree and warm spices—like cinnamon, nutmeg, ginger, and cloves—while keeping sodium levels in check. Perfectly tender and beautifully golden, this brioche is crafted to be a healthier spin on the classic French bread. The low sodium milk and unsalted butter ensure every bite is indulgent yet mindful, making it ideal for those watching their salt intake. Whether shaped into a loaf or pillowy rolls, it’s the ultimate seasonal treat to enjoy with a dollop of jam, alongside a steaming cup of coffee, or as a decadent base for French toast. Plus, with simple ingredients and step-by-step instructions, this recipe is approachable for bakers of all levels. Get ready to savor the quintessential flavors of autumn with every melt-in-your-mouth slice!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 50 grams Granulated sugar
- 100 grams Unsalted butter
- 150 grams Pumpkin puree
- 100 milliliters Low sodium milk
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground allspice
- 0.25 teaspoon Ground cloves
Instructions
Begin by melting the unsalted butter in a small saucepan over low heat. Allow it to cool slightly.
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, ground allspice, and ground cloves.
In a separate medium bowl, whisk together the cooled melted butter, pumpkin puree, low sodium milk, eggs, and vanilla extract until well blended.
Create a well in the center of the dry ingredients and pour in the wet mixture.
Using a wooden spoon or a dough hook attachment in a stand mixer, stir the ingredients until they form a soft dough.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 8 minutes on medium speed.
Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for about 90 minutes, or until it has doubled in size.
Once the dough has risen, punch it down to release excess air and shape it into a loaf or divide into smaller rolls.
Place the brioche into a greased loaf pan or onto a baking sheet if making rolls. Cover it again and let it rise for another 30-45 minutes, until puffy.
Preheat your oven to 350°F (175°C).
Bake the brioche for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped.
Remove the brioche from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing or serving.
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 458.8 g | 167% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 62.7 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 380 mg | 29% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 1379 mg | 29% | |
*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.
