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Pumpkin Brioche Bread

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A warm, fluffy Pumpkin Brioche Bread bringing together the comforting flavors of pumpkin and buttery richness, perfect for autumn.

Ingredients

Scale
  • 8 tbsp butter (melted / 1 stick, 110g)
  • 2 1/2 cups bread flour (330g)
  • 1 1/2 tsp instant dry yeast (7g)
  • 1 1/2 tsp salt (7g)
  • 3 tbsp sugar (36g)
  • 1 cup canned pumpkin puree (240g)
  • 2 large eggs
  • 1 egg yolk to glaze (optional)

Instructions

  1. Prepare your ingredients by combining the bread flour, instant yeast, sugar, and salt in a medium bowl.
  2. Mix the wet ingredients in a separate large bowl, whisking together the melted butter, pumpkin puree, and eggs until smooth.
  3. Combine the wet and dry ingredients by gradually pouring the dry mixture into the wet mixture and stirring until it forms a shaggy dough.
  4. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
  5. First rise by placing the kneaded dough in a greased bowl, covering it, and letting it rise in a warm place for 1-2 hours.
  6. Shape the loaf by punching down the risen dough and transferring it onto a floured surface.
  7. Second rise in a greased loaf pan for another 30-60 minutes.
  8. Preheat the oven to 350°F (175°C) about 20 minutes into the second rise.
  9. Brush the loaf with egg wash, if using, before baking.
  10. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
  11. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

You can add spices like nutmeg or cardamom for more flavor complexity. The bread is great for toasting or serving with soup.

Nutrition

Keywords: brioche, pumpkin bread, fall baking, autumn recipes, cozy bread

Find it online: https://basilboard.com/autumn-pumpkin-brioche-bread-fluffy-easy-bake/