Recipe By apurpleocean
Published Jun 19th
Pumpkin Brioche
Prep 1h Cook 30m Additional 13h Ready In 14h 30m
Servings 1 loaf Calories 422.2

This bread is so good and perfect for the holidays.

Recipe Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 pinch white sugar
  • 3 tablespoons warm water
  • 1 cup pumpkin puree
  • 3 ¾ cups unbleached all-purpose flour, divided
  • ½ cup packed light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 4 eggs
  • 1 cup butter, cut into pieces
  • 1 egg yolk
  • 1 tablespoon milk

Cooking Directions

  1. 1 Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
  2. 2 Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.
  3. 3 Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
  4. 4 Preheat an oven to 400 degrees F (200 degrees C).
  5. 5 Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

  • Calories 422.2
  • Carbohydrate 49.5 g
  • Cholesterol 143.8 mg
  • Fat 21.5 g
  • Fiber 2.3 g
  • Protein 8.4 g
  • Saturated Fat 12.6 g
  • Sodium 456.4 mg
  • Sugar 11.9 g


  1. This recipe did not work for me at all. I usually use the pumpkin brioche recipe from "Healthy Bread in Five Minutes a Day " but since it was going to be used for Xmas gifts I didn't want to make them whole grain. This acts as a batter bread...but it just does not set - Read more ...
  2. This bread was so incredible. I used my breadmachine and layered in ingredients in wet first, dry second order. Put it on a dough setting. Once machine was done I floured up my hands and formed it into 2 loaves and let rise again for 20 minutes. Then baked off as directed. Turned out so - Read more ...
  3. I made this for the Recipe Buzz Group Recipe for the week of 11/1. This dough gave me a bit of trouble but it did eventually firm up in the refrigerator. I fit all 8 balls into a 9x5 but I had to really squeeze them. My main issues are 2: #1 The center of - Read more ...
  4. this bread is a very light slightly pumkin flavoured mound of goodness. It is very sticky before you chill it and I forgot about the pan sitting in the oven on the final rise. So it may have risen for 2-3 hours before it was baked. It would be wondrful made up into cinnamon rolls - Read more ...
  5. i wanted to just add a note instead of rating my own recipe but it wouldnt let me so i'm giving it 5 stars haha. i think adding more spice would make it even better. i hope you try it again!!
  6. I have never made a brioche before that said I'm not sure how badly I screwed this up. So I'm extrapolating. I neglected to let the dough rise the last 40 minutes in the pan. Entirely my fault. The flavor however was very mild. I was very nervous about how wet the dough was but - Read more ...
  7. Recipe Group selection of 10/29. I followed the recipe exactly. When everything was mixed together I was really concerned because this was a very wet batter, not a dough as I am accustomed to and it didn't get too much firmer with the first rise. But I proceeded as directed and refrigerated the dough actually - Read more ...
  8. This dough was very wet but did end up fine. I really disliked the texture of these warm but once they were cool they were delicious I doubled the cinnamon and used a touch more sugar as I was wanting a sweet bread.
  9. What a terrific recipe! Brioche is one of my favorite doughs to make it s got an absolutely luxurious texture once all the butter is incorporated. I used this recipe to make pecan sticky buns which were wonderful but I also wanted to taste the plain brioche so I shaped one piece of dough as - Read more ...