This Pumpkin Brioche Bread is soft, buttery, and just sweet enough! It has a wonderful pumpkin flavor that's swirled with dark chocolate for subtly sweet bread that's perfect for breakfast or dessert. It will make your kitchen smell like fall!
Homemade brioche might seem intimidating, but it's really quite simple to make. The dough comes together easily, and it's perfect for the holidays (especially as a homemade gift)! I love serving it warm when the chocolate is still a little melty, but it's equally delicious toasted the next day with a pat of butter or a drizzle of honey.
If you're looking for a fall baking project that's impressive but not complicated, this pumpkin brioche checks all the boxes!
We love gifting loaves of pumpkin brioche during the holidays! We'll often pair it with an easy no-bake dessert like M&M Pretzel Hugs or Chocolate Covered Pretzel Rods. Just tuck a few of whichever little extra treat you make into a box with the bread for a fantastic and delicious gift. You can also tie a little bag of the treats to the top of the box for an extra festive look.
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Ingredients
- Bread flour: Be sure to use bread flour and not all-purpose flour. Bread flour has a higher protein content which makes a big difference in the end result.
- Active yeast: Make sure the yeast you're using is fresh as old yeast won't rise properly.
- Sugar: We add just enough to make it slightly sweet.
- Kosher salt: Yep, even bread benefits from a little salt!
- Unsalted butter: This is melted into the dough for a soft, buttery crumb.
- Whole eggs + and egg yolk: The whole eggs are added to the dough and an extra yolk is brushed on to make a gorgeous golden brown crust.
- Canned pumpkin: You only need a small amount, so this is a perfect recipe to use up any you have left over.
- Nutmeg: Freshly grated is best but use what you've got.
- Cinnamon: We add a little to the dough and a little more with the chocolate for a wonderfully flavorful bread!
- Dark chocolate: Use a high-quality chocolate bar for the best results.
Instructions
- Mix the dry ingredients: In a large bowl, combine 2 cups of the bread flour, yeast, sugar, and salt. Stir it well to make sure it's evenly mixed.
- Warm the wet ingredients: In a small saucepan over low heat, warm the water and butter together until the butter is melted. The mixture should be warm, not hot (you don't want to kill the yeast).
- Combine the mixtures: Pour the warm butter mixture into the dry ingredients. Mix by hand until just combined (you don't want to overmix).
- Add the remaining ingredients: Add the eggs, pumpkin, nutmeg, and 1½ teaspoons of cinnamon. Mix until everything is incorporated, then add the remaining flour a little at a time until a soft dough forms and pulls together into a ball.
- First rise: Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap. Let it rise in a warm, dry spot for about 2½ hours, or until it's doubled in size.
- Roll and fill: Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a rectangle. Sprinkle evenly with the chopped dark chocolate and the remaining 2 teaspoons of cinnamon.
- Shape the loaf: Starting on the long side closest to you, roll the dough tightly into a log. Place it seam-side down into a lightly buttered loaf pan.
- Second rise: Cover and let the dough rise for another 30 minutes (it will puff up).
- Preheat the oven: While the dough rises, preheat your oven to 350°F.
- Brush and bake: Once the dough has risen a second time, brush the top with the egg yolk. Bake for about 25 minutes, or until the loaf is deeply golden and it sounds hollow when you tap it.
- Cool and serve: Let the brioche cool slightly before slicing. Serve warm (the chocolate will be soft and gooey inside)!
Equipment Needed
- Large mixing bowl
- Small saucepan
- Wooden spoon or dough whisk
- Clean kitchen towel or plastic wrap
- Rolling pin
- Loaf pan
- Pastry brush
- Bench scraper (optional)
- Wire rack
Storage and Make-Ahead
- Make-ahead: The pumpkin brioche dough can be prepared a day ahead. After the first rise, cover the bowl tightly with plastic wrap and refrigerate it overnight. The next day, let the dough come to room temperature before rolling, filling, and baking.
- Room temperature storage: Once the pumpkin brioche is baked, allow it to cool completely then store it in an airtight container or wrap it tightly in plastic wrap. It will keep for up to 3 days at room temperature.
- Refrigeration: You can also refrigerate the bread for up to 5 days. Make sure to wrap it in plastic wrap or store it in an airtight container.
- Freezing: Pumpkin brioche freezes really well! Once it's baked and completely cool, wrap the whole loaf or individual slices tightly in plastic wrap, then place it in a freezer bag or airtight container. Freeze for up to 2 months. Thaw it overnight at room temperature, then warm it in a 300°F oven for 10 minutes before serving.
- Serving ideas: Pumpkin brioche is wonderful on its own, but it also makes next-level French toast, bread pudding, or a delicious holiday breakfast served warm with butter or honey.
Frequently Asked Questions
Can I make this pumpkin brioche without the chocolate?
The dough itself is lightly sweet and full of pumpkin flavor, so it's delicious even without the chocolate. You can skip the chocolate entirely or swap it with chopped nuts, cinnamon sugar, or even dried cranberries.
Why didn't my brioche rise properly?
Brioche dough needs time and a warm space to rise. If your kitchen is on the cool side, place the covered bowl in a very slightly warm oven (around 80°F) or near a sunny window (but not directly in the sun). Also make sure your yeast is fresh and not expired.
Can I use instant yeast instead of active yeast?
You can substitute instant yeast one-for-one. The only difference is you can skip the activation step since instant yeast mixes directly with the dry ingredients.
Can I knead this dough with a mixer instead of by hand?
A stand mixer with a dough hook definitely makes the process easier! Knead it on medium speed for 8-10 minutes.
What's the best way to serve pumpkin brioche?
We love it served warm with butter or honey. You can also toast it lightly, turn leftovers into French toast, or use it to make bread pudding.
How can I tell when it's baked through?
The loaf should be a deep golden brown and sound hollow when it's tapped on top. If you prefer to check it by temperature, it should register about 190°F in the center when it's fully baked.
Can I make mini loaves or rolls instead of one large loaf?
You can, and we often do this when we're giving it as gifts! Divide the dough into smaller portions and adjust the bake time (mini loaves will take about 15-18 minutes, and rolls about 12-15 minutes).
Related Recipes
Looking for more fall pumpkin recipes? Try these:
Pumpkin Brioche with a Chocolate Swirl
This pumpkin brioche is subtly sweet with the perfect amount of chocolate swirl. It makes a great gift during the holidays!
Ingredients
- 3 ½ cups bread flour, divided
- .25 ounces active yeast (1 packet)
- ⅓ cup sugar
- 1 teaspoon kosher salt
- ½ cup water
- ½ cup unsalted butter
- 4 eggs + 1 egg yolk, divided
- ½ cup canned pumpkin
- ½ teaspoon nutmeg (freshly grated if possible)
- 3 ½ teaspoons cinnamon, divided
- 4 ounces high-quality dark chocolate, roughly chopped
Instructions
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 674Total Fat: 20gSaturated Fat: 12gUnsaturated Fat: 9gCholesterol: 130mgSodium: 423mgCarbohydrates: 106gFiber: 5gSugar: 19gProtein: 16g
This data was provided and calculated by Nutritionix.
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