Pumpkin Brioche

Elevate your fall baking game with this soft and buttery Pumpkin Brioche, a show-stopping bread infused with the warm flavors of pumpkin, cinnamon, nutmeg, and ginger. Perfectly sweetened with both granulated and brown sugar, this tender, golden loaf boasts a hint of vanilla and an irresistibly fluffy texture thanks to rich ingredients like eggs and unsalted butter. Carefully braided for an elegant finish, this yeast-based bread rises to perfection, filling your kitchen with the cozy aroma of autumn spices. Whether served as a breakfast treat, paired with a warm drink, or used as the base for indulgent French toast, this Pumpkin Brioche is a seasonal delight that’s as beautiful as it is delicious. Keywords: Pumpkin Brioche recipe, pumpkin bread, fall baking, spiced brioche, homemade braided bread.

Nutriscore Rating: 60/100

Prep Time:180 mins

Cook Time:30 mins

Total Time:210 mins

Servings: 12

Ingredients

• 4.5 cups all-purpose flour
• 2.25 teaspoons active dry yeast
• 0.25 cup whole milk
• 1 cup pumpkin puree
• 3 large eggs
• 0.75 cup unsalted butter
• 0.5 cup granulated sugar
• 0.25 cup brown sugar
• 1.5 teaspoons salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 tablespoon water

Directions

Step 1

In a small saucepan, heat the milk until warm but not hot (about 110°F/43°C). Remove from heat and sprinkle the active dry yeast over the top. Set aside for about 5 minutes, or until the mixture is frothy.

Step 2

In the bowl of an electric mixer fitted with a paddle attachment, combine the pumpkin puree, granulated sugar, brown sugar, salt, cinnamon, nutmeg, ginger, and vanilla extract.

Step 3

Add in the yeast-milk mixture and mix on medium speed until combined.

Step 4

Add the eggs one at a time, mixing well after each addition.

Step 5

Switch to a dough hook attachment and gradually add the flour, one cup at a time, mixing on low speed.

Step 6

Once the flour is incorporated, start adding the butter, one tablespoon at a time, mixing well in between each addition.

Step 7

Continue kneading the dough on medium speed until it becomes smooth and elastic, about 10 minutes.

Step 8

Transfer the dough to a lightly greased large bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.

Step 9

Gently deflate the dough and divide it into 3 equal parts. Roll each part into a 16-inch rope.

Step 10

Braid the ropes together on a parchment-lined baking tray, tuck the ends under to maintain a neat appearance, and cover it loosely with plastic wrap.

Step 11

Let the braided dough rise again until nearly doubled, about 30 to 45 minutes.

Step 12

Preheat your oven to 375°F (190°C).

Step 13

In a small bowl, whisk the egg yolk with 1 tablespoon of water to make an egg wash. Brush the top of the loaf with the egg wash.

Step 14

Bake the brioche in the preheated oven for 25 to 30 minutes, or until it is golden brown and sounds hollow when tapped.

Step 15

Remove from the oven and let it cool on a wire rack before serving.

Nutrition Facts

Serving size	(1273.0g)

Amount per serving	% Daily Value*
Calories	3584.4

Total Fat 106.4g	0%
Saturated Fat 52.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 940.7mg	0%
Sodium 3849.9mg	0%
Total Carbohydrate 579.8g	0%
Dietary Fiber 24.7g	0%
Total Sugars 148.4g
Protein 84.7g	0%

Vitamin D 165.0IU	0%
Calcium 398.7mg	0%
Iron 32.7mg	0%
Potassium 1622.3mg	0%

*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.

Source of Calories

Fat: 26.5%

Protein: 9.4%

Carbs: 64.1%