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Pumpkin Brioche Bread

Pumpkin brioche bread with a rich, buttery crumb and warm pumpkin pie spice aroma. Mixed in a stand mixer, then risen and baked until deeply golden for tender slices with a soft, airy texture.
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Prep Time 30 minutes
Cook Time 35 minutes
rising 3 hours
Total Time 4 hours 5 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: French-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3.5 cup bread flour
  • 0.25 cup granulated sugar
  • 2.25 tsp instant yeast
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp salt
Wet ingredients
  • 0.75 cup pumpkin puree at room temperature
  • 3 eggs at room temperature
  • 0.25 cup warm milk
Butter and egg wash
  • 1 cup unsalted butter softened
  • 1 egg for egg wash
  • 1 tbsp milk for egg wash

Equipment

  • 1 stand mixer

Method
 

Mix the dough
  1. Whisk bread flour, granulated sugar, instant yeast, pumpkin pie spice, cinnamon, and salt in a stand mixer with the dough hook until evenly combined.
  2. Add pumpkin puree, eggs, and warm milk, then mix on medium until a smooth dough forms, about 5 minutes.
  3. Add softened unsalted butter 1 tablespoon at a time, waiting until each piece is incorporated before adding the next; mix until the dough is soft and silky, 10-15 minutes.
First rise
  1. Cover the dough and let it rise until doubled, about 1.5 hours, until puffy and airy.
Shape and second rise
  1. Refrigerate overnight or shape immediately: place dough in a greased 9x5 pan and cover.
  2. Let the dough rise in the pan until it looks swollen and fills out, 1.5 hours.
Bake
  1. Heat the oven to 375°F and brush the top with egg wash.
  2. Bake at 375°F for 30-35 minutes, until deeply golden and fragrant.
  3. Cool completely before slicing so the crumb sets cleanly.

Notes

For the softest crumb, use room-temperature eggs and pumpkin puree and add the butter gradually so the dough stays smooth. After baking, store in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; freeze slices up to 2 months and thaw overnight. For a lighter option, substitute half of the all-butter amount with an equal weight of plant-based baking spread that measures like butter.