Sugar-Free Pumpkin Spice Brioche
Indulge in the warm, cozy flavors of fall with this Sugar-Free Pumpkin Spice Brioche, a wholesome twist on a classic bakery favorite. Made with nutrient-rich whole wheat flour and naturally sweetened with granulated stevia, this recipe delivers all the rich, buttery decadence of traditional brioche while keeping it sugar-free. The pumpkin puree adds moisture and a delightful seasonal flair, perfectly complemented by aromatic pumpkin pie spice. Softened butter and creamy almond milk ensure an irresistibly fluffy texture, while the hands-on kneading process makes this recipe a rewarding baking experience. Perfect for brunch spreads or as a delightful centerpiece in your autumn-inspired baked goods, this brioche serves beautifully toasted, slathered with butter, or as a base for creative fall treats.
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Recipe Information
Ingredients
- 3.5 cups Whole wheat flour
- 2.5 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Unsweetened almond milk
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Unsalted butter, softened
- 0.75 cup Stevia, granulated
- 1.5 tablespoons Pumpkin pie spice
Instructions
In a large mixing bowl, combine the whole wheat flour with instant yeast, salt, and pumpkin pie spice. Mix well.
In another bowl, mix pumpkin puree, almond milk, and vanilla extract together until smooth. Add the eggs one at a time, beating well after each addition.
To the pumpkin mixture, add the granulated stevia, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing to form a dough.
Once the dough is formed, add softened butter, a piece at a time, mixing thoroughly after each addition until the dough is smooth and elastic.
Turn the dough onto a lightly floured surface and knead it for about 10 minutes by hand or use a stand mixer with a dough hook for about 5 minutes.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Punch down the risen dough and knead briefly to release air bubbles.
Shape the dough into a loaf and place it in a greased loaf pan. Cover again and let it rise for another 30 minutes.
Preheat your oven to 350°F (175°C).
Bake the brioche for 25-30 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean.
Remove from oven and allow the brioche to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 510.4 g | 186% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 11.9 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 607 mg | 47% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2634 mg | 56% | |
*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.
