Sugar-Free Pumpkin Brioche
Indulge in the wholesome decadence of Sugar-Free Pumpkin Brioche, a fall-inspired bread that’s as light and fluffy as it is nourishing. Made with whole wheat flour, real pumpkin puree, and naturally sweetened with erythritol, this brioche is perfect for those seeking a healthier alternative without sacrificing flavor. Infused with warm autumn spices like cinnamon and nutmeg, every bite is a celebration of cozy seasonal aromas. With its soft, pillowy texture and subtle sweetness, this brioche is ideal for breakfast, brunch, or an anytime treat. Serve fresh from the oven with a dollop of butter or your favorite sugar-free jam for the ultimate guilt-free comfort food.
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Recipe Information
Ingredients
- 3 cups whole wheat flour
- 1 cup pumpkin puree
- 1 cup unsweetened almond milk
- 2.25 teaspoons active dry yeast
- 0.5 cup erythritol sweetener
- 3 large eggs
- 0.5 cup unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
Instructions
Warm the almond milk to about 110°F (43°C) and pour it into a bowl. Add the active dry yeast and erythritol. Stir and let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the whole wheat flour, salt, ground cinnamon, and ground nutmeg.
In a separate bowl, mix the pumpkin puree, eggs, softened butter, and vanilla extract until smooth.
Add the frothy yeast mixture and the pumpkin mixture to the dry ingredients. Stir until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is soft and elastic. It should be smooth and slightly tacky to touch.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Punch down the dough to deflate it and divide it into 12 equal pieces. Roll each piece into a ball and place them in a greased baking dish.
Cover the rolls with a clean cloth and let them rise for another 30-40 minutes until they have almost doubled in size.
Preheat your oven to 375°F (190°C).
Bake the rolls for 25-30 minutes or until they are golden brown and sound hollow when tapped.
Remove from the oven and let them cool slightly in the pan before transferring them to a wire rack.
Serve warm or at room temperature, perfect with a spread of butter or fresh preserves.
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 408.9 g | 149% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 10.4 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 749 mg | 58% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2432 mg | 52% | |
*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.
