Pumpkin brioche bread is a luxurious, enriched yeast bread that combines the tender, buttery crumb of classic French brioche with the warm, spiced flavor of pumpkin purée. The pumpkin adds moisture and a subtle sweetness, while the high butter and egg content create a soft, pillowy texture that stays fresh for days. This bread is perfect for breakfast, French toast, or as a festive addition to your fall table.
Ingredients
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1/4 cup (60 ml) warm water (110°F/43°C)
- 1/2 cup (120 ml) whole milk, lukewarm
- 1/2 cup (113 g) unsalted butter, softened, plus more for greasing
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (122 g) pumpkin purée (canned or homemade, well-drained)
- 1 teaspoon vanilla extract
- 3 1/2 cups (438 g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 egg yolk beaten with 1 tablespoon milk, for egg wash
Instructions
- In a small bowl, dissolve the yeast in the warm water with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each. Add the pumpkin purée and vanilla, and mix until combined.
- Switch to the dough hook. Add the yeast mixture and lukewarm milk. In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Knead on medium-low speed for 8–10 minutes, until the dough is smooth and elastic and pulls away from the sides of the bowl. It will be sticky, but that’s normal. If it’s too sticky to handle, add a tablespoon of flour at a time, up to 1/4 cup (30 g) extra.
- Place the dough in a lightly greased large bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 1/2 to 2 hours, until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Shape into a loaf and place into a greased 9×5-inch (23×13 cm) loaf pan. Cover loosely and let rise again for 45–60 minutes, until puffy and nearly doubled.
- Preheat the oven to 350°F (175°C). Brush the top of the loaf with the egg wash.
- Bake for 35–40 minutes, until the top is deep golden brown and the internal temperature reaches 190°F (88°C) on an instant-read thermometer. If the top browns too quickly, tent loosely with foil.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Pumpkin purée: Use canned pumpkin purée (not pumpkin pie filling). If using fresh, make sure it’s very thick—pat it with paper towels to remove excess moisture.
- Butter temperature: Butter should be softened but not melted. This ensures proper creaming and a tender crumb.
- Sticky dough: Brioche is stickier than regular bread dough. Resist adding too much flour; a slightly sticky dough yields a softer loaf.
- Rising environment: If your kitchen is cool, let the dough rise in the oven with the light on, or in a slightly warmed (but off) oven.
Serving Suggestions
Slice and serve toasted with butter and honey, or use it for indulgent French toast. It also makes wonderful dinner rolls if shaped into smaller portions, and pairs beautifully with a bowl of butternut squash soup.
Variations
- Add-ins: Fold in 1/2 cup (85 g) of chocolate chips, dried cranberries, or toasted pecans after the first rise.
- Spice swap: Replace the individual spices with 2 teaspoons of pumpkin pie spice.
- Bread machine: Use the dough cycle, then shape and bake as directed.
- Vegan version: Substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use plant-based milk.
Storage and Reheating
Store the cooled loaf in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze in a zip-top bag for up to 3 months. To reheat, toast slices or warm the whole loaf in a 300°F (150°C) oven for 10–15 minutes.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast 1:1. Skip the dissolving step; mix it directly into the flour.
Why is my dough so sticky? Brioche is naturally sticky due to the high butter and egg content. As long as it’s smooth and elastic after kneading, it’s correct. Don’t add too much flour, or the bread will be dense.
Can I make this ahead of time? Yes, after the first rise, you can punch down the dough, cover tightly, and refrigerate overnight. The next day, shape and proceed with the second rise, adding about 30 minutes to the rising time.
How do I know when it’s done? The internal temperature should read 190°F (88°C) on an instant-read thermometer. The top will be golden brown and the loaf will sound hollow when tapped.
Can I use whole wheat flour? You can replace up to half of the all-purpose flour with whole wheat, but the bread will be denser and less tender. Add an extra tablespoon of milk if needed.
My bread sank in the middle. What went wrong? This usually happens if the dough was over-proofed during the second rise, or if the oven wasn’t hot enough. Make sure to bake at 350°F (175°C) and not let the dough rise more than 1 hour in the pan.
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