Pumpkin Brioche
Indulge in the rich flavors of fall with this delightful Pumpkin Brioche, a golden, soft, and buttery bread infused with the warm spices of cinnamon, nutmeg, and ginger. Made with real pumpkin puree, this braided loaf is not only visually stunning but also irresistibly fragrant and perfectly moist. The addition of brown sugar and vanilla extract enhances its natural sweetness, making it ideal for breakfast, brunch, or a festive centerpiece. With its pillowy texture and a beautifully glossy crust from an egg wash, this homemade brioche is a bakery-worthy creation you’ll be proud to serve. Whether enjoyed fresh out of the oven or toasted with a slather of butter, this seasonal treat will be your go-to for embracing autumn comfort. Make ahead for a cozy weekend or impress guests during the holidays with this spiced pumpkin bread masterpiece!
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Recipe Information
Ingredients
- 4.5 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 0.25 cup whole milk
- 1 cup pumpkin puree
- 3 large eggs
- 0.75 cup unsalted butter
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 1.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 tablespoon water
Instructions
In a small saucepan, heat the milk until warm but not hot (about 110°F/43°C). Remove from heat and sprinkle the active dry yeast over the top. Set aside for about 5 minutes, or until the mixture is frothy.
In the bowl of an electric mixer fitted with a paddle attachment, combine the pumpkin puree, granulated sugar, brown sugar, salt, cinnamon, nutmeg, ginger, and vanilla extract.
Add in the yeast-milk mixture and mix on medium speed until combined.
Add the eggs one at a time, mixing well after each addition.
Switch to a dough hook attachment and gradually add the flour, one cup at a time, mixing on low speed.
Once the flour is incorporated, start adding the butter, one tablespoon at a time, mixing well in between each addition.
Continue kneading the dough on medium speed until it becomes smooth and elastic, about 10 minutes.
Transfer the dough to a lightly greased large bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.
Gently deflate the dough and divide it into 3 equal parts. Roll each part into a 16-inch rope.
Braid the ropes together on a parchment-lined baking tray, tuck the ends under to maintain a neat appearance, and cover it loosely with plastic wrap.
Let the braided dough rise again until nearly doubled, about 30 to 45 minutes.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk the egg yolk with 1 tablespoon of water to make an egg wash. Brush the top of the loaf with the egg wash.
Bake the brioche in the preheated oven for 25 to 30 minutes, or until it is golden brown and sounds hollow when tapped.
Remove from the oven and let it cool on a wire rack before serving.
Nutrition Facts
Calories |
3584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 579.8 g | 211% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 148.4 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 399 mg | 31% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 1622 mg | 35% | |
*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.
