Pumpkin Brioche Recipe

Egg and butter-enriched pumpkin bread. This easy pumpkin brioche recipe makes a buttery, soft, pumpkin-flavored bread with the tenderest crumb. The dough can be sweet or savory. 

– 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 egg – 1 cup butter, cut into piece – 1 egg yolk – 1 tablespoon milk




Mix yeast, sugar, and 3 tablespoons warm water in a small bowl. Don't let water exceed 100°F (40°C). Creamy foam forms after 5 minutes of yeast softening.

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STEP  1 .

Combine pumpkin, 1 cup flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl. Smoothly mix yeast and pumpkin. Beating each egg.

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Stir in 2 cups flour. Slowly add butter after beating. Combine 3/4 cup flour with cream. Turn dough in a large lightly oiled bowl.

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Cover and let rise in a warm place (80–95 degrees F (27–35 degrees C)) for 3 hours until doubled. Wrap and gently deflate the dough in plastic. Fridge it.

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Grease 9x5 loaf pan. Lightly flour the dough and flatten. Dividing the dough into eight equal pieces without tearing. Allow dough rounds to rest 10 minutes. 

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 Create two rows of four dough balls in the pan. Add egg yolk and milk to a small bowl. Egg wash, cover, and let the dough rise for 40 minutes until doubled.

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Set the oven to 400°F. Pre-heat oven 20 min. At 350 degrees F (175 degrees C), the loaf should sound hollow and be golden brown after 10–15 minutes

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422Calories 22gFat 50gCarbs 8gProtein 

See Also

Everyday Pumpkin Cake