Sugar-Free Pumpkin Spice Brioche
Indulge in the cozy flavors of fall with this Sugar-Free Pumpkin Spice Brioche, a healthier twist on the classic sweet bread. Made with wholesome whole wheat flour, earthy pumpkin puree, and a fragrant blend of pumpkin pie spices, this golden loaf is beautifully soft and buttery without any added sugar, thanks to the natural sweetness of stevia. The dough is enriched with unsweetened almond milk, vanilla extract, and eggs, creating a fluffy brioche that’s perfect for breakfast, brunch, or a guilt-free dessert. This recipe combines traditional bread-making techniques, like kneading and proofing, for a delightfully airy texture that complements the warm spice notes. Serve it toasted with your favorite sugar-free jam or enjoy it plain for a comforting treat that’s as delicious as it is nourishing. Whether you’re following a sugar-free lifestyle or simply looking for a seasonal bake, this pumpkin spice brioche is the perfect addition to your fall kitchen repertoire!
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Ingredients
- 3.5 cups Whole wheat flour
- 2.5 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Unsweetened almond milk
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Unsalted butter, softened
- 0.75 cup Stevia, granulated
- 1.5 tablespoons Pumpkin pie spice
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour with instant yeast, salt, and pumpkin pie spice. Mix well.
Step 2
In another bowl, mix pumpkin puree, almond milk, and vanilla extract together until smooth. Add the eggs one at a time, beating well after each addition.
Step 3
To the pumpkin mixture, add the granulated stevia, and beat until well combined.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing to form a dough.
Step 5
Once the dough is formed, add softened butter, a piece at a time, mixing thoroughly after each addition until the dough is smooth and elastic.
Step 6
Turn the dough onto a lightly floured surface and knead it for about 10 minutes by hand or use a stand mixer with a dough hook for about 5 minutes.
Step 7
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 8
Punch down the risen dough and knead briefly to release air bubbles.
Step 9
Shape the dough into a loaf and place it in a greased loaf pan. Cover again and let it rise for another 30 minutes.
Step 10
Preheat your oven to 350°F (175°C).
Step 11
Bake the brioche for 25-30 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean.
Step 12
Remove from oven and allow the brioche to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | (1316.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3133.1 |
| Total Fat 175.4g | 0% |
| Saturated Fat 99.6g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 950.4mg | 0% |
| Sodium 2729.3mg | 0% |
| Total Carbohydrate 510.4g | 0% |
| Dietary Fiber 62.1g | 0% |
| Total Sugars 11.9g | |
| Protein 83.3g | 0% |
| Vitamin D 166.9IU | 0% |
| Calcium 607.3mg | 0% |
| Iron 24.4mg | 0% |
| Potassium 2633.5mg | 0% |
Source of Calories