Pumpkin Spice Brioche
Fall baking meets luxurious texture in this Pumpkin Spice Brioche recipe, a festive twist on the classic French bread. Infused with warm pumpkin pie spice, real pumpkin puree, and rich vanilla notes, this soft, buttery brioche boasts an irresistible aroma that's perfect for autumn mornings. Its light and fluffy crumb is achieved through a careful process of kneading, multiple rises, and a golden egg wash finish. Whether served warm with a drizzle of honey, paired with your favorite jam, or enjoyed as a base for sweet bread pudding, this pumpkin brioche will fill your home with cozy seasonal flavors while delighting family and friends. Ideal for Thanksgiving breakfasts or cozy weekends, this Pumpkin Spice Brioche captures everything you love about fall baking.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 1 packet instant yeast
- 0.33 cups granulated sugar
- 1 teaspoon salt
- 0.5 cups pumpkin puree
- 2 teaspoons pumpkin pie spice
- 4 pieces large eggs
- 0.75 cups unsalted butter, softened
- 0.25 cups milk
- 1 teaspoon vanilla extract
- 1 pieces egg (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt.
In a separate bowl, whisk together the pumpkin puree, pumpkin pie spice, eggs, softened butter, milk, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
Knead the dough on a floured surface for about 8-10 minutes, until it becomes smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm environment until doubled in size, about 1.5 to 2 hours.
Punch down the risen dough and divide it into two equal halves.
Shape each half into a brioche loaf and place them into two greased loaf pans.
Cover the pans with plastic wrap and let the dough rise again until it reaches the top of the pans, approximately 1 hour.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the remaining egg for the egg wash and brush the tops of the loaves with it.
Bake in the preheated oven for 25-30 minutes or until the brioche is golden brown and sounds hollow when lightly tapped on the bottom.
Remove the loaves from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Slice the Pumpkin Spice Brioche and serve warm or at room temperature.
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1325 mg | 442% | |
| Sodium | 2777 mg | 121% | |
| Total Carbohydrate | 408.7 g | 149% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 75.2 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 374 mg | 29% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 1283 mg | 27% | |
*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.
