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Pumpkin Brioche

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A delightful and fluffy Pumpkin Brioche enriched with pumpkin puree and warm spices, perfect for breakfast or brunch.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 2 1/4 tsp active dry yeast
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup milk, warmed
  • 1/2 cup pumpkin puree
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  1. Activate the Yeast: In a small bowl, combine warm milk and sugar. Sprinkle the active dry yeast over the surface and let it sit for about 5-10 minutes until bubbly.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, cinnamon, nutmeg, and ginger.
  3. Combine Wet Ingredients: In a separate bowl, mix together the pumpkin puree, melted butter, eggs, and vanilla extract. Add the bubbly yeast mixture and whisk till well blended.
  4. Make the Dough: Gradually add the wet mixture to the dry ingredients and mix until a shaggy dough forms. Adjust with more flour if too sticky.
  5. Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  6. First Rise: Place the kneaded dough into a lightly greased bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size.
  7. Shape the Brioche: Punch down the dough, divide into three equal pieces, shape into balls, and braid or layer in a greased loaf pan.
  8. Second Rise: Cover and let it rise for another 30-60 minutes until puffed; preheat your oven to 350°F (175°C).
  9. Bake: Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
  10. Cool: Let it cool in the pan for a few minutes, then transfer to a wire rack.

Notes

Serve warm with butter or cream cheese frosting. Great for toast or French toast.

Nutrition

Keywords: pumpkin, brioche, fall baking, bread, seasonal recipes

Find it online: https://platefulkitchen.com/pumpkin-brioche/