Vegan Pumpkin Brioche
Soft, fluffy, and full of cozy fall flavors, this Vegan Pumpkin Brioche is the perfect way to elevate your bread game while keeping it plant-based. Made with rich pumpkin purée, warm spices like cinnamon and nutmeg, and sweetened with coconut sugar, this brioche is both indulgent and comforting. The use of coconut oil and almond milk ensures a tender crumb while keeping it entirely dairy-free. Braided for a stunning presentation and baked to golden perfection, this loaf is ideal for breakfast, snacking, or as a showstopping holiday table centerpiece. Whether served plain, slathered with vegan butter, or accompanied by your favorite fall spreads, this pumpkin brioche is sure to impress.
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Ingredients
- 500 grams all-purpose flour
- 120 grams canned pumpkin puree
- 240 ml unsweetened almond milk
- 7 grams active dry yeast
- 75 grams coconut sugar
- 1 teaspoon salt
- 80 grams coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
Directions
Step 1
In a small bowl, warm the almond milk until lukewarm (about 38°C or 100°F). Add the active dry yeast and 1 tablespoon of the coconut sugar. Stir gently and let this mixture sit for 5-10 minutes until it becomes frothy.
Step 2
In a large mixing bowl, combine the all-purpose flour, the remaining coconut sugar, salt, ground cinnamon, ground nutmeg, and ground ginger. Mix well to ensure the spices are evenly distributed.
Step 3
Melt the coconut oil over low heat if it is solid. Allow it to cool slightly to avoid cooking the yeast.
Step 4
Create a well in the center of the flour mixture and add the pumpkin puree, vanilla extract, melted coconut oil, and the frothy yeast mixture.
Step 5
Stir the ingredients together until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. You may need to add a little more flour if the dough is sticky.
Step 6
Lightly oil a bowl and place the dough inside, turning it once to coat the surface with oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Step 7
Once risen, punch the dough down gently to release the air. Divide the dough into three equal pieces and roll each piece into a long rope.
Step 8
Braid the three ropes together, tucking the ends under to create a neat loaf shape. Place the braided dough onto a parchment-lined baking sheet.
Step 9
Cover the dough loosely with plastic wrap and let it rise again for about 30-40 minutes until noticeably puffed.
Step 10
Preheat your oven to 180°C (350°F). Once the brioche is fully proofed, bake it in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Step 11
Remove from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
| Serving size | (1044.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2972.4 |
| Total Fat 91.5g | 0% |
| Saturated Fat 68.1g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 2.4mg | 0% |
| Sodium 2537.7mg | 0% |
| Total Carbohydrate 474.4g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 80.6g | |
| Protein 57.4g | 0% |
| Vitamin D 89.1IU | 0% |
| Calcium 559.9mg | 0% |
| Iron 28.2mg | 0% |
| Potassium 1031.1mg | 0% |
Source of Calories