Fall is here, and we’re excited to dive into the warm, comforting world of pumpkin brioche. This enriched bread combines the buttery softness of traditional brioche with pumpkin’s seasonal spice, creating a loaf that’s perfect for cozy mornings or festive gatherings.
We’ve drawn from classic French baking roots while adding our twist to make it irresistibly moist and flavorful. Whether you’re a baking novice or pro, our pumpkin brioche recipe brings autumn’s best flavors right to your kitchen, promising a treat that’ll have everyone asking for seconds.
Ingredients
In our pumpkin brioche recipe, we start by assembling the key ingredients that bring together the moist, spiced goodness of this autumnal bread. We’ve organized them in the order they’re typically used, with precise measurements and prep notes for flawless results.
Dough Ingredients
- 4 cups all-purpose flour – Sifted for even texture, as the base that gives our brioche its structure.
- 2 1/4 teaspoons active dry yeast – Proofed in warm liquid to ensure a perfect rise.
- 1 cup pumpkin puree – Freshly canned or homemade, for that signature moisture and earthy flavor that defines our pumpkin brioche.
- 1/2 cup unsalted butter – Softened at room temperature, melted into the dough for rich, buttery layers.
- 3 large eggs – Beaten lightly, added one at a time to bind and enrich the mixture.
- 1/2 cup granulated sugar – Dissolved gradually to sweeten and promote browning.
- 1 teaspoon salt – For balancing flavors and enhancing the spices.
- 1 teaspoon ground cinnamon – Freshly ground for a warm, aromatic kick that elevates our seasonal twist.
- 1/2 teaspoon ground nutmeg – Grated just before use to add depth without overpowering.
- 1/4 teaspoon ground cloves – A subtle spice to complement the pumpkin’s natural notes.
- 1/2 cup whole milk – Warmed to about 110°F (43°C), used to activate the yeast and create a tender crumb.
Topping or Finishing Ingredients (if preparing an egg wash or glaze)
- 1 large egg – Whisked with 1 tablespoon water for an egg wash, applied before baking to achieve a golden sheen.
- Optional: 2 tablespoons turbinado sugar – Sprinkled on top for a crunchy finish that adds visual appeal and texture to our pumpkin brioche.
This selection ensures our recipe remains authentic to French baking traditions while incorporating the vibrant flavors of fall.
Equipment Needed
To craft our pumpkin brioche with ease, we rely on a few key pieces of equipment that ensure precision and efficiency in mixing and baking.
Essential Tools
For preparing the dough, we recommend these fundamental tools to handle the ingredients smoothly and achieve that signature brioche texture. Here’s a breakdown:
- Mixing bowls: Large stainless steel or glass bowls for combining flour, yeast, and pumpkin puree; opt for at least two sizes to separate wet and dry ingredients.
- Measuring cups and spoons: Accurate sets for measuring flour, sugar, and spices; we suggest using digital scales for precise weights, especially for flour to avoid density variations.
- Stand mixer or hand mixer: Essential for kneading the dough; a stand mixer with a dough hook works best for incorporating butter and eggs without overworking by hand.
- Instant-read thermometer: Crucial for checking dough temperature during proofing; this ensures optimal yeast activation, typically between 75°F and 85°F for best results.
Baking Supplies
- Loaf pan: A 9×5-inch metal pan for shaping the brioche; non-stick coatings prevent sticking and promote even browning.
- Baking sheet: Sturdy sheet to place under the loaf pan; use it for any overflow or to catch drips during baking.
- Oven thermometer: Vital for verifying oven accuracy, as brioche bakes best at a consistent 350°F; inconsistencies can affect rise and texture.
- Cooling rack: Wire rack for allowing baked brioche to cool evenly; this prevents sogginess by promoting air circulation around the loaf.
Instructions
We guide you through crafting our irresistible pumpkin brioche, blending rich pumpkin flavors with buttery brioche texture for a perfect autumn treat. Let’s dive into the step-by-step process using the ingredients and equipment we’ve outlined.
Prepare the Ingredients
Before we begin, gather and prep all items to ensure smooth baking. Start by measuring 4 cups of all-purpose flour, 2 ¼ teaspoons of active dry yeast, 1 cup of pumpkin puree, ½ cup of unsalted butter (softened), 2 large eggs, ½ cup of granulated sugar, 1 teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and ½ cup of whole milk (warmed to 110°F). In a small bowl, whisk together the yeast and warm milk; let it sit for 5-10 minutes until foamy, activating the yeast for optimal rise. Chop any add-ins like nuts if desired, and set everything out in the order we’ll use them to maintain efficiency and avoid interruptions.
Mix the Dough
We mix the dough to create that signature tender crumb. In a large mixing bowl, combine the foamy yeast mixture with pumpkin puree, softened butter, eggs, sugar, salt, and spices, stirring vigorously until blended. Gradually add the flour, one cup at a time, using a stand mixer on medium speed with the dough hook attachment for about 5 minutes until the dough forms a sticky ball. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic—feel the dough transform under your hands, becoming soft and pliable with a subtle pumpkin aroma that hints at the warmth to come.
First Proof
With the dough ready, we let it proof to develop flavor and structure. Place the mixed dough in a lightly greased large bowl, cover it with a clean kitchen towel, and set it in a warm, draft-free spot like an oven with the light on. Allow it to rise for 1-2 hours, or until doubled in size; check progress with an instant-read thermometer—aim for an internal dough temperature of 75-80°F for the best results. During this time, the dough will puff up, filling the air with enticing scents of spiced pumpkin that make waiting worthwhile.
Shape the Brioche
Once proofed, we shape the brioche for its iconic form. Gently punch down the risen dough to release gases, then transfer it to a floured surface. Divide the dough into 3 equal portions (about 300 grams each if using a scale for precision) and roll each into a long rope, approximately 12 inches long. Braid the ropes together tightly, pinching the ends to seal, and place the shaped loaf into a greased 9×5-inch loaf pan. This step creates the beautiful, twisted texture that gives brioche its appeal, ensuring even baking and a visually stunning result.
Second Proof
For the second proof, we build more volume and tenderness. Cover the shaped brioche loosely with a towel and let it rise again in a warm spot for 45-60 minutes, or until it puffs up noticeably—press it lightly; it should spring back slowly. Maintain a room temperature of about 75°F for ideal conditions, as this step enhances the dough’s light, airy quality, preparing it for a golden bake that showcases the rich pumpkin essence.
Bake the Brioche
We bake to achieve that perfect golden crust and soft interior. Preheat your oven to 350°F and brush the top of the proofed brioche with an egg wash (1 beaten egg mixed with 1 tablespoon of water) for a shiny finish, then sprinkle with turbinado sugar for added crunch. Bake in the center of the oven for 30-40 minutes, rotating the pan halfway through for even browning—use an oven thermometer to confirm the temperature stays consistent. The brioche is done when it reaches an internal temperature of 190°F and sounds hollow when tapped; enjoy the aroma of warm spices and butter wafting through your kitchen as it bakes to perfection.
Cool and Serve
Finally, we cool the brioche to set its structure and enhance flavors. Remove it from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack for at least 20 minutes before slicing. This prevents sogginess and allows the moist, buttery crumb to firm up, making it easier to cut into thick slices. Serve warm with butter or as part of your breakfast spread, capturing the essence of fall in every bite.
Make-Ahead Instructions
To make our pumpkin brioche recipe more convenient for busy schedules, we recommend several make-ahead strategies that maintain its signature fluffy texture and warm, spiced flavor. These methods allow the dough to develop deeper flavors while giving you flexibility for baking day.
Preparing the Dough in Advance
We often prepare the dough the night before to enhance its taste and simplify morning routines. Follow these steps for optimal results:
- Mix and First Proof: After mixing the ingredients as outlined in our step-by-step guide, let the dough complete its first proof at room temperature for about 1 to 2 hours until it doubles in size.
- Refrigerate Overnight: Transfer the dough to a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. This slow proofing process intensifies the pumpkin and spice flavors, making the brioche even more aromatic.
- Shape and Second Proof: The next day, remove the dough from the fridge and let it sit at room temperature for 30 to 45 minutes to soften. Shape it as directed, then proceed with the second proof, which may take 1 to 2 hours longer due to the chill.
Freezing the Dough or Baked Brioche
For longer storage, freezing is our go-to option, preserving the brioche’s moisture and buttery crumb without compromising quality.
| Make-Ahead Option | Storage Duration | Thawing/Baking Instructions |
|---|---|---|
| Unbaked Dough | Up to 1 month | Thaw in the fridge overnight, then let it reach room temperature for 1 hour before baking as per the original recipe. |
| Shaped but Unbaked Brioche | Up to 1 month | Place the shaped dough on a baking sheet, freeze until solid, then wrap in plastic and store. Thaw in the fridge overnight and proof at room temperature for 2 to 3 hours before baking. |
| Fully Baked Brioche | Up to 3 months | Cool completely, wrap tightly in plastic and foil, then freeze. Thaw at room temperature for 2 to 3 hours or overnight in the fridge, and reheat in a 350°F oven for 10 to 15 minutes to restore its golden crust and soft interior. |
By using these techniques, we ensure that our pumpkin brioche remains a fresh, delightful treat ready for any occasion.
Conclusion
We’ve crafted this pumpkin brioche recipe to bring warmth and joy to your fall baking.
It’s a simple yet elegant twist on a classic that we’re confident you’ll love.
Enjoy the process and share your creations with us—it’s all about those cozy moments.
Frequently Asked Questions
What is pumpkin brioche?
Pumpkin brioche is a seasonal twist on classic French brioche, combining its rich, buttery texture with warm pumpkin spices for a moist, flavorful bread. It’s perfect for autumn mornings or festive occasions, appealing to both novice and experienced bakers by blending traditional baking with fall flavors.
What ingredients are needed for pumpkin brioche?
Key ingredients include all-purpose flour, active dry yeast, pumpkin puree, unsalted butter, eggs, granulated sugar, salt, spices like cinnamon and nutmeg, and whole milk. Optional additions are an egg wash for shine and turbinado sugar for crunch. These create a tender, spiced crumb while staying true to French traditions.
What equipment is required to make pumpkin brioche?
You’ll need large mixing bowls, measuring cups and spoons, a stand or hand mixer for kneading, an instant-read thermometer for dough proofing, a 9×5-inch loaf pan, a baking sheet, an oven thermometer for even baking, and a cooling rack to prevent sogginess and ensure perfect results.
How do I make pumpkin brioche?
Start by mixing ingredients to form the dough, then proof it for rising. Shape into a loaf, proof again, and bake until golden with a soft interior. Cool on a rack to set. This step-by-step process yields a warm, buttery treat capturing fall’s essence, ideal for breakfast.
Can I prepare pumpkin brioche ahead of time?
Yes, mix and proof the dough, then refrigerate overnight to enhance flavor. You can also freeze unbaked dough or baked brioche for up to three months. Thaw in the fridge and bake or reheat as needed to maintain its fluffy texture and spiced taste for convenient enjoyment.
How should I store pumpkin brioche?
Store cooled brioche in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week to keep it fresh. For longer storage, freeze for up to 3 months; thaw overnight in the fridge and warm before serving to preserve its moist, buttery quality.