Vegan Pumpkin Brioche
Soft, tender, and beautifully golden, this Vegan Pumpkin Brioche is the ultimate plant-based twist on a classic French bread. Infused with the earthy sweetness of pumpkin puree and warm fall spices like cinnamon, nutmeg, and ginger, this brioche is as flavorful as it is fluffy. Coconut oil and almond milk replace traditional dairy, making this recipe completely vegan yet irresistibly rich. Braided for a stunning presentation and baked to perfection, it’s ideal for holiday gatherings, breakfast spreads, or simply enjoying with a slather of jam or vegan butter. Easy to make and packed with seasonal ingredients, this is your new go-to recipe for cozy, spiced comfort. Perfect for fans of pumpkin recipes, vegan baking, and homemade bread!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 120 grams canned pumpkin puree
- 240 ml unsweetened almond milk
- 7 grams active dry yeast
- 75 grams coconut sugar
- 1 teaspoon salt
- 80 grams coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
Instructions
In a small bowl, warm the almond milk until lukewarm (about 38°C or 100°F). Add the active dry yeast and 1 tablespoon of the coconut sugar. Stir gently and let this mixture sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour, the remaining coconut sugar, salt, ground cinnamon, ground nutmeg, and ground ginger. Mix well to ensure the spices are evenly distributed.
Melt the coconut oil over low heat if it is solid. Allow it to cool slightly to avoid cooking the yeast.
Create a well in the center of the flour mixture and add the pumpkin puree, vanilla extract, melted coconut oil, and the frothy yeast mixture.
Stir the ingredients together until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. You may need to add a little more flour if the dough is sticky.
Lightly oil a bowl and place the dough inside, turning it once to coat the surface with oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Once risen, punch the dough down gently to release the air. Divide the dough into three equal pieces and roll each piece into a long rope.
Braid the three ropes together, tucking the ends under to create a neat loaf shape. Place the braided dough onto a parchment-lined baking sheet.
Cover the dough loosely with plastic wrap and let it rise again for about 30-40 minutes until noticeably puffed.
Preheat your oven to 180°C (350°F). Once the brioche is fully proofed, bake it in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
2972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 474.4 g | 173% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 80.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 560 mg | 43% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 1031 mg | 22% | |
*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.
