Vegan Pumpkin Spice Brioche
Indulge in the cozy flavors of autumn with this Vegan Pumpkin Spice Brioche—a soft, pillowy bread infused with warm spices and naturally sweetened with maple syrup and coconut sugar. Made with canned pumpkin puree and a touch of plant-based butter, this dairy-free and eggless recipe creates a beautifully tender loaf that's perfect for breakfast, a festive brunch, or an afternoon treat with tea. The fragrant blend of cinnamon, nutmeg, ginger, and cloves gives every bite a comforting touch of pumpkin spice magic. Whether shaped into a classic loaf or baked in a brioche mold, this recipe is irresistibly flavorful and surprisingly easy to make. Perfect for vegans and non-vegans alike, it's a must-try for anyone looking to embrace the essence of fall with a homemade baking delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1 cup canned pumpkin puree
- 0.5 cup plant-based milk
- 2.25 teaspoons active dry yeast
- 0.5 cup coconut sugar
- 0.5 cup vegan butter, softened
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 2 tablespoons maple syrup
Instructions
In a small bowl, combine flaxseed meal and water. Stir well and set aside to thicken for about 5 minutes, creating a flax egg.
Warm the plant-based milk to about 110°F (43°C). Add the yeast and 1 tablespoon of coconut sugar, then stir gently and let sit for 10 minutes until foamy.
In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, and salt.
In another bowl, mix the pumpkin puree, softened vegan butter, remaining coconut sugar, maple syrup, and vanilla extract until smooth.
Add the flax egg and yeast mixture into the pumpkin butter mixture and mix well.
Gradually add the wet ingredients to the dry ingredients, using a spatula or mixer with a dough hook, until a soft dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm location for about 1-2 hours until doubled in size.
Preheat your oven to 350°F (175°C). Grease a loaf pan or a brioche mold.
Punch down the dough gently, then shape it into a loaf or divide into balls for a brioche mold. Place dough in the prepared pan.
Cover and let it rest for an additional 30 minutes to rise.
Bake in the preheated oven for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped.
Let the brioche cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3221 mg | 140% | |
| Total Carbohydrate | 543.6 g | 198% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 154.7 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 455 mg | 35% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 1321 mg | 28% | |
*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.
