Delicious Pumpkin Brioche Recipe – Perfect for Fall!
Gather around, my fellow bakers! I have a treat for you that is sure to make your tastebuds sing. It’s time to put a fall spin on a classic bread recipe with my pumpkin brioche bread recipe. This fluffy, buttery bread infused with the flavors of pumpkin and warm spices is sure to be a crowd-pleaser, whether it’s served as a savory side dish or in a sweet bread pudding.
But what makes this recipe truly special is its moistness and its ease of preparation. Though it may seem daunting at first glance, using canned pumpkin puree and dried spices makes this healthy recipe surprisingly simple to make. Trust me when I say it will be worth every ounce of effort!
So, whether you’re looking to impress your Thanksgiving guests or just want to enjoy something sweet and delicious on a crisp autumn morning, my pumpkin brioche bread recipe is here for you. Let’s roll up our sleeves and get baking!
Why You’ll Love This Recipe
Are you looking for the perfect pumpkin recipe to impress your guests this fall? Look no further than this Pumpkin Brioche Recipe. This recipe is a must-try for anyone who loves moist, easy, healthy pumpkin baked goods.
Firstly, this pumpkin brioche bread is infused with all the delicious spices of fall – cinnamon, nutmeg, and clove – ensuring that every bite you take is like taking a bite out of a pumpkin pie. The rich pumpkin flavor is balanced by a hint of sweetness from the dark brown sugar.
Secondly, making your own brioche bread can seem intimidating, but this recipe breaks it down into easy-to-follow steps. You won’t need knead skills to master this recipe! And when you’re done, you’ll have a crusty and perfectly golden loaf that will make you feel like a baking pro.
Thirdly, the versatility of this bread is unmatched. You can enjoy it on its own fresh out of the oven or toast it up and enjoy as an indulgent breakfast treat with a spread of butter or cream cheese. Imagine how amazing will taste toasted and served with pumpkin spice latte!
Finally, whether you’re a seasoned baker or just starting out in the kitchen, this recipe incorporates simple ingredients that you probably already have in your pantry. And it’s easy to tailor the recipe to your personal preferences – want to add some chocolate chips or pecan filling? Just go for it!
Pumpkin Brioche Recipe is moist, easy, healthy and has everything to become your next favorite treat!
Don’t let a missing ingredient ruin your baking session. Gather all ingredients beforehand to make the preparation process smoother. Here’s what you’ll need for this pumpkin brioche recipe:
- 1 package active dry yeast (2 and 1/4 teaspoons)
- 3 tablespoons warm water (110°F to 115°F)
- 1/2 cup canned pumpkin puree
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1/3 cup whole milk, at room temperature
- 4 cups bread flour
- 1 cup all-purpose flour
- 4 teaspoons granulated sugar
- ½ cup unsalted butter, melted (100g)
The combination of canned pumpkin puree and spices creates the perfect pumpkin pie flavor without the hassle of making a pie crust. Mixing bread flour and all-purpose flour gives the brioche bread a tender crumb while keeping its structure intact.
The Recipe How-To
Now that you’ve gathered all the necessary ingredients, it’s time to start baking some Pumpkin Brioche Bread! Follow these steps closely and you’ll have a soft, buttery brioche bread infused with pumpkin spice that will make all of your family and friends begging for more.
Step 1: Dissolve the Yeast
In a small bowl, dissolve one package of active dry yeast in three tablespoons of warm water with one tablespoon of sugar. Set it aside for 5-10 minutes or until it becomes frothy.
Step 2: Mix the Dough
In a bowl of a stand mixer, combine three cups of all-purpose flour, 3/4 cup of bread flour, 1/2 teaspoon salt, two tablespoons cinnamon, one tablespoon nutmeg, and 1 tsp clove. Make sure everything is well mixed.
Step 3: Add the Wet Ingredients
In a separate bowl, whisk together two large eggs, 1/2 cup canned pumpkin puree, and the frothy yeast mixture.
Step 4: Combine Wet and Dry Ingredients
Slowly pour in your wet ingredients into your dry ingredients, mixing on low speed until everything is well combined. Then, increase the speed and continue to mix the dough for another 10-15 minutes or until it becomes smooth and elastic.
Step 5: Knead the Dough
On a floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic. As you are kneading, gradually add in three tablespoons melted unsalted butter.
Step 6: Let the Dough Rise
Transfer your dough to a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place until it doubles its size; this will take about an hour.
Step 7: Shape the Dough
After one hour, punch down the dough, then transfer it to a lightly floured surface. Fold and shape your dough into your desired design. You can create anything from buns to pull-apart rolls!
Step 8: Let It Rise Again
Transfer your shaped dough into a greased baking dish or loaf pan depending on how you would like to bake it. Cover it with a damp cloth or plastic wrap once again and let it rise in a warm place for another hour or until almost doubled in size.
Step 9: Bake It!
Preheat your oven to 375°F. Brush your loaf with some extra egg wash if you’d like some extra shine. Bake your Pumpkin Brioche Bread in the preheated oven for about 30-35 minutes, or until golden brown on top.
Congratulations! You’ve successfully made delicious Homemade Pumpkin Brioche Bread!
Substitutions and Variations
When it comes to baking, there are endless possibilities for substitutions and variations. Here are some ideas to customize your pumpkin brioche bread:
– Flour: You can use bread flour instead of all-purpose flour for a chewier texture, or whole wheat flour for a healthier twist. For a gluten-free option, try using a gluten-free all-purpose flour blend.
– Yeast: If you’re short on time, you can use rapid-rise yeast instead of active dry yeast. Keep in mind that the rise time may be shorter with this type of yeast.
– Sweeteners: Instead of granulated sugar or dark brown sugar, you can use honey, maple syrup, or molasses for a different flavor profile. Just keep in mind that these liquids may affect the moisture content of the dough.
– Spices: If you don’t have all of the spices listed in the recipe or want to change up the flavor profile, feel free to experiment! Some other spices that pair well with pumpkin include ginger, cardamom, and allspice.
– Fillings: While this recipe calls for plain pumpkin brioche bread, you could certainly add some extras! Mix in chocolate chips or pecans for some extra texture and flavor. Or try a swirl of cinnamon sugar or cream cheese for a decadent twist.
– Shapes: Instead of making one large loaf of pumpkin brioche bread, you could make smaller dinner rolls or even a pull-apart loaf. Get creative and have fun with it!
Remember that baking is an art form, and there’s no wrong way to do it (as long as it tastes good!). So don’t be afraid to experiment and make this recipe your own.
Serving and Pairing
It’s time to treat yourself and savor the goodness of the pumpkin brioche bread fresh out of the oven. The aroma of pumpkin and spices will lure your taste buds to indulge in homemade comfort.
To serve, slice the bread or tear off a piece and combine it with your favorite spread, like butter or cream cheese, and drizzle some honey on top. Pumpkin brioche is a versatile bread that pairs well with both savory and sweet toppings.
For a spiced twist, try adding pecan filling scattered with light brown sugar and sea salt. Or, take it up a notch by swirling cinnamon with pumpkin puree through the dough for an indulgent candy-like cinnamon swirl pumpkin brioche.
Pair this warm mouthwatering delicacy with hot chocolate, chai tea, or coffee to create an ultimate cozy winter breakfast casserole or bread pudding. For a more adventurous twist, turn the pumpkin brioche into French Toast, or pull-apart Chocolate Swirl Pumpkin Brioche Bread.
The moist and fluffy texture of pumpkin brioche bread makes it an ideal choice for sandwiches as well. To create a delicious savory sandwich experience, add slices of turkey or ham with your favorite cheese or make a grilled cheese sandwich for a delectable lunch treat.
In conclusion, this bread is easy to make, healthy and the perfect choice for anytime baking with its rich flavors and soft textures. The versatility of this recipe will make you experiment with different pairings and enjoy every bite of this classic bread.
Make-Ahead, Storing and Reheating
When it comes to baked goods, it can be challenging to figure out the best way to store and reheat them without sacrificing their delicious texture and flavor. Luckily, this pumpkin brioche bread recipe is incredibly forgiving and has several options for make-ahead, storing, and reheating.
First off, let’s talk about make-ahead options. You can easily freeze the pumpkin brioche dough before the second rise, and then thaw it in the refrigerator overnight before shaping, proofing and baking. You can also bake the pumpkin brioche bread ahead of time and freeze it for up to one month. Simply wrap it tightly in a plastic wrap or aluminum foil and place it in an airtight container or freezer bag. When you’re ready to serve it, thaw the bread at room temperature for a few hours before reheating.
When it comes to storing the pumpkin brioche bread, you can keep it fresh by storing it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, placing the bread in the refrigerator will keep it moist for up to five days longer.
For reheating options, there are several ways you can bring this pumpkin brioche bread back to life. The easiest way is simply warming up a slice in the microwave for 15-20 seconds. However, if you want to maintain that slightly crispy crust with a soft interior that makes this bread amazing, try re-heating the slices in the oven or toaster oven at 325°F for about 5-10 minutes.
One important thing to note is that brioche bread can become dry when reheated too many times or with too high heat levels. So try to reheat only what’s needed and limit how many times you reheat leftovers.
In summary, this pumpkin brioche recipe is incredibly forgiving when it comes to storage options. You have numerous choices when it comes to making ahead, storing and reheating this loaf without sacrificing its moist texture and warm flavor. Whether served fresh out of the oven or warmed up leftovers from last night’s dinner, this delicious treat never fails!
Tips for Perfect Results
A great pumpkin brioche bread is all about texture and flavor. You want it to be soft, fluffy, moist, and subtly spiced with cinnamon, nutmeg, and clove. Achieving this requires precision in every step of the recipe. Here are a few tips that can help you get perfect results every time you make pumpkin brioche:
First on the list is the yeast. Using good quality active dry yeast is crucial for the success of this recipe. Make sure your yeast is fresh and not expired. Also, check if the warm water that you mix with the yeast is not too hot or too cold. The ideal temperature should be around 105°F-110°F; anything higher can kill the yeast, and anything cooler won’t activate it.
When adding flour to your dough mixture, do it gradually. Add flour one cup at a time to avoid over-drying the dough. Remember that baking is a science, and small changes in measurements can affect your final product.
Another tip for perfect results is to allow enough time for rising the dough. When kneading pumpkin brioche dough, be patient because it takes longer than other bread dough to rise correctly due to pumpkin puree’s weighty nature. Let the 1st rise last until it doubles in size (about 90 minutes), then punch it down and let it rise again for about an hour before molding.
To achieve an evenly baked bread without over-browning around edges and undercooked centers, use an oven thermometer to check your oven’s actual temperature. Ovens can have temperature fluctuations that may mess up your baking results.
Finally, for a more decadent treat that packs wholesome nutrition into delicious baked goods use light brown sugar or granulated sugar instead of white sugar when making pumpkin brioche bread. You can opt for wholewheat flour in place of all-purpose flour to add a nuttier taste while maintaining a delicate texture.
Remember: Baking is an art, as much as it is science; practice makes perfect! Keep experimenting with your pumpkin brioche recipe by trying out new variations with flavors and ingredients to give your holiday meal guests something unique and interesting to try.
In conclusion, this pumpkin brioche recipe is sure to become a staple in your baking repertoire. With its moist, fluffy texture and irresistible blend of pumpkin and spices, it’s an easy, healthy and delicious way to add some seasonal flair to your breakfast or brunch game. Whether enjoyed on its own or as part of a delicious fall dessert, this bread is sure to impress your taste buds and your guests. So what are you waiting for? Give this pumpkin brioche recipe a try today and experience all the mouthwatering goodness for yourself. Trust me, you won’t regret it!
Pumpkin Brioche Recipe
- 1 cup pumpkin puree (canned is fine)
- 1/4 cup dark brown sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/3 cups all-purpose flour
- 3/4 teaspoon salt
- 3/8 teaspoon cinnamon
- 3/8 teaspoon nutmeg
- 1/4 teaspoon clove
- 4 large eggs
- 8 ounces unsalted butter, melted and cooled
- 1 egg, beaten, for top
- 1 pinch salt, for top
- First day:
- Place pumpkin in a small saucepan and warm over low heat to a temperature of 105°-110°F.
- Remove from heat and stir in brown sugar and yeast.
- Let stand 10 minutes.
- Place flour, salt, cinnamon, nutmeg and cloves in the food processor (use the dough blade if you have one) and process 10 seconds.
- Add pumpkin mixture and eggs and process 30 seconds, stopping once to scrape bowl.
- With machine running, add the butter and process 20 seconds. Dough will be very sticky.
- Place dough in an oiled bowl.
- Cover with oiled plastic wrap and let rise in a warm place until almost tripled in bulk, about 3 hours.
- Punch down, using lightly floured hands.
- Cover bowl tightly and refrigerate overnight.
- Second day:
- Generously grease 24 muffin cups.
- Remove dough from refrigerator and place on a lightly floured surface.
- Turn dough to coat with flour.
- Divide dough into 24 portions and press into muffin cups.
- Using sharp scissors, make a 1/4" deep cut in the top of each roll.
- Cover with oiled plastic wrap and let rise until doubled in size, about 1 1/2-2 hours.
- Preheat oven to 425°F.
- Beat egg and salt together and brush over tops of rolls. Try not to let it run down the sides.
- Place on center rack of oven and bake for 5 minutes.
- Reduce heat to 350°F.
- Bake 5 minutes more, or until browned.
- Serve immediately, or cool and freeze.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.