Pumpkin Brioche

Pumpkin Brioche

13
apurpleocean 62

"This bread is so good and perfect for the holidays."

Ingredients

14 h 30 m servings 422 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
  2. Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.
  3. Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
  4. Preheat an oven to 400 degrees F (200 degrees C).
  5. Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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Reviews

13
  1. 13 Ratings

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i wanted to just add a note instead of rating my own recipe but it wouldnt let me so i'm giving it 5 stars haha. i think adding more spice would make it even better. i hope you try it again!!

What a terrific recipe! Brioche is one of my favorite doughs to make—it’s got an absolutely luxurious texture once all the butter is incorporated. I used this recipe to make pecan sticky buns, w...

This bread was so incredible. I used my breadmachine and layered in ingredients in wet first, dry second order. Put it on a dough setting. Once machine was done I floured up my hands and form...

this bread is a very light, slightly pumkin flavoured mound of goodness. It is very sticky before you chill it, and I forgot about the pan sitting in the oven on the final rise. So it may have r...

This dough was very wet but did end up fine. I really disliked the texture of these warm but once they were cool they were delicious, I doubled the cinnamon and used a touch more sugar as I was...

Recipe Group selection of 10/29. I followed the recipe exactly. When everything was mixed together I was really concerned because this was a very wet batter, not a dough as I am accustomed to ...

I made this for the Recipe Buzz Group Recipe for the week of 11/1. This dough gave me a bit of trouble but it did eventually firm up in the refrigerator. I fit all 8 balls into a 9x5 but I had t...

I have never made a brioche before, that said, I'm not sure how badly I screwed this up. So I'm extrapolating. I neglected to let the dough rise the last 40 minutes in the pan. Entirely my fa...

This recipe did not work for me at all. I usually use the pumpkin brioche recipe from "Healthy Bread in Five Minutes a Day," but since it was going to be used for Xmas gifts, I didn't want to m...