Low Sodium Pumpkin Spice Brioche
Transform your fall baking with this irresistibly soft and flavorful Low Sodium Pumpkin Spice Brioche—an autumn-inspired twist on a classic French bread. Infused with warm spices like cinnamon, nutmeg, ginger, and cloves, and enriched with creamy pumpkin puree, this brioche is the perfect balance of fluffy texture and cozy seasonal flavor. Made with unsalted butter and low sodium milk, it’s an ideal choice for those watching their sodium intake without compromising on taste. Whether shaped as a loaf or divided into rolls, this stunning brioche is leavened to perfection, resulting in a tender, golden-brown bread that’s as beautiful as it is delicious. Enjoy it fresh out of the oven or toasted with a slather of butter or your favorite preserves for a comforting start to your day. Perfect for breakfast, brunch, or as an afternoon treat, this pumpkin spice brioche will quickly become a fall favorite.
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Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 50 grams Granulated sugar
- 100 grams Unsalted butter
- 150 grams Pumpkin puree
- 100 milliliters Low sodium milk
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground allspice
- 0.25 teaspoon Ground cloves
Directions
Step 1
Begin by melting the unsalted butter in a small saucepan over low heat. Allow it to cool slightly.
Step 2
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, ground allspice, and ground cloves.
Step 3
In a separate medium bowl, whisk together the cooled melted butter, pumpkin puree, low sodium milk, eggs, and vanilla extract until well blended.
Step 4
Create a well in the center of the dry ingredients and pour in the wet mixture.
Step 5
Using a wooden spoon or a dough hook attachment in a stand mixer, stir the ingredients until they form a soft dough.
Step 6
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 8 minutes on medium speed.
Step 7
Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for about 90 minutes, or until it has doubled in size.
Step 8
Once the dough has risen, punch it down to release excess air and shape it into a loaf or divide into smaller rolls.
Step 9
Place the brioche into a greased loaf pan or onto a baking sheet if making rolls. Cover it again and let it rise for another 30-45 minutes, until puffy.
Step 10
Preheat your oven to 350°F (175°C).
Step 11
Bake the brioche for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped.
Step 12
Remove the brioche from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing or serving.
Nutrition Facts
| Serving size | (1075.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3155.0 |
| Total Fat 111.1g | 0% |
| Saturated Fat 57.4g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 786.7mg | 0% |
| Sodium 278.2mg | 0% |
| Total Carbohydrate 458.8g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 62.7g | |
| Protein 80.8g | 0% |
| Vitamin D 173.7IU | 0% |
| Calcium 379.6mg | 0% |
| Iron 28.9mg | 0% |
| Potassium 1379.2mg | 0% |
Source of Calories