Dairy-Free Pumpkin Brioche
Elevate your fall baking game with this irresistibly fluffy Dairy-Free Pumpkin Brioche, a decadent twist on traditional brioche bread that’s perfect for cozy mornings or holiday gatherings. Infused with the warm, aromatic flavors of cinnamon, nutmeg, and ginger, and sweetened with maple syrup, this golden-hued bread gets its rich texture from pumpkin puree and coconut milk—ideal for those avoiding dairy. With a soft, pillowy crumb and slightly sweet glaze, it’s a delightful treat that pairs beautifully with coffee or tea. Whether served warm with a smear of vegan butter or as a base for festive bread puddings and sandwiches, this pumpkin brioche is a show-stopping addition to any table. Plus, it’s easy to make with just a few simple steps and can be baked in under 30 minutes after rising. Perfect for the fall season, this recipe highlights keywords like "dairy-free pumpkin bread," "fall baking," and "pumpkin brioche recipe," ensuring it’s as search-friendly as it is delicious!
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Ingredients
- 3.5 cups All-purpose flour
- 1 cup Pumpkin puree
- 0.75 cup Coconut milk
- 2.25 teaspoons Active dry yeast
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 2 Large eggs
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 tablespoons Maple syrup
Directions
Step 1
In a small saucepan, warm the coconut milk to about 110°F (43°C). Ensure it is not too hot to avoid killing the yeast.
Step 2
In a large mixing bowl, combine the warm coconut milk, active dry yeast, and 2 tablespoons of the granulated sugar. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
Step 3
In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.
Step 4
To the yeast mixture, add the pumpkin mixture, remaining granulated sugar, salt, ground cinnamon, ground nutmeg, and ground ginger. Stir to combine.
Step 5
Gradually add the flour, one cup at a time, mixing with a dough hook attachment if using a stand mixer or with a wooden spoon. Mix until the dough begins to come together.
Step 6
Knead the dough on a lightly floured surface for about 10 minutes, or until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 7 minutes.
Step 7
Shape the dough into a ball and place it in a lightly greased bowl, turning the dough to coat the top. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until it doubles in size.
Step 8
After the first rise, punch down the dough to release the air. Turn the dough out onto a floured surface and divide it into 12 equal pieces.
Step 9
Shape each piece into a small ball and place them in a greased 9x13 inch baking dish, arranging them with a little space between them to allow room for expansion.
Step 10
Cover the dish with a kitchen towel and let the dough balls rise for another 45 minutes, until they have puffed up.
Step 11
Preheat the oven to 350°F (175°C).
Step 12
Just before baking, brush the tops of the brioche with maple syrup to give them a lightly sweet glaze.
Step 13
Bake in the preheated oven for about 25-30 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Step 14
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
| Serving size | (1152.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2848.4 |
| Total Fat 74.4g | 0% |
| Saturated Fat 13.3g | 0% |
| Polyunsaturated Fat 35.5g | |
| Cholesterol 376.9mg | 0% |
| Sodium 2575.5mg | 0% |
| Total Carbohydrate 490.6g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 148.6g | |
| Protein 61.0g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 219.3mg | 0% |
| Iron 25.4mg | 0% |
| Potassium 1410.5mg | 0% |
Source of Calories