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Pumpkin Brioche Recipe

Pumpkin Brioche Photo

There aren’t many things during cold days that add comfort to the overall feel of my home than turning on the oven and baking. The smell of dough reacting and baking to brown, the warm scents filling the room can instantly transform what was grey and sterile into warm and inviting.

When you hear pumpkin bread, you might be thinking of the dessert-like quick bread that often appears as breakfast or next to your late morning cup of coffee: dense and sweetened. This is not that bread.

Brioche, a rich yeasted bread, usually made heavy by the addition of milk and plenty of eggs, tender but not akin to cake. It’s what you see used to make French toast, thick slices soaked in milk and eggs and plenty of vanilla. It’s stuffed with fillings and sits in the center of a proper dinner menu, its versatility lending itself both ways.

This pumpkin brioche gets extra moisture from seasonal pumpkins, giving it a slightly orange-kissed hue. The brown sugar lends a caramelized sweetness to it, but it’s not overly sweet. It can play the breakfast card or the dinner card easily, transitioning with ease.

Pumpkin Brioche Picture

This recipe utilizes the dough bowl that fits inside the Magimix by Robot Coupe food processor. It is mixed, kneaded, and rises all in the same bowl, and then it heads off to be baked in it as well. This makes prepping quite easy, no floured counters or multiple bowls needed.

If you’re making your own pumpkin puree, this is easily accomplished with the Mash and Puree attachment. The 4200XL processor and mash and puree attachment, plus the juice extractor and dough bowl attachments, are Williams-Sonoma exclusives.

Looking for more pumpkin recipes? Don’t miss Tracy’s Pumpkin Pizza Dough Recipe or Stephie’s Pumpkin Spice Cake Recipe!

Pumpkin Brioche Photo

Pumpkin Brioche Recipe

Shaina Olmanson
Pumpkin brioche is buttery and rich, with an extra seasonal punch from pumpkins. Use it to make French toast, or dip it in your favorite…
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Prep Time 2 hours 45 minutes
Cook Time 30 minutes
Total Time 3 hours 15 minutes
Servings 8 1 slice
Calories 236.78 kcal

Ingredients
  

  • 2.25 Active Dry Yeast
  • 2 Milk warm
  • 3 All-Purpose Flour
  • 0.25 Brown Sugar
  • 1 Ground Cinnamon
  • 0.5 Ground Ginger
  • 0.5 Salt
  • 0.5 Allspice
  • 0.25 Nutmeg (Ground)
  • 2 Egg beaten
  • 0.75 Pumpkin Puree
  • 1 Egg
  • 1 Milk

Instructions
 

  • Dissolve the yeast in the milk and set aside.
  • In the food processor fitted with the dough blade and dough bowl, pulse together the flour, brown sugar, cinnamon, ginger, salt, allspice, and the nutmeg. Turn the food processor to the on position and feed the eggs and pumpkin puree through the feed tube. Continue to blend the dough until it becomes soft and supple, about 5 minutes. The dough will start to wrap around the blade in a ball.
  • Leaving the dough in the food processor, let it sit for 30 minutes. After it rests, pulse 4 times. Pull the dough bowl out of the food processor, and then remove the dough blade.
  • Mound the dough in the center of the dough bowl and place the bowl on a baking sheet lined with parchment or foil. Collect any extra dough from the dough blade, roll into a small ball, and place the ball on top of the larger piece of dough. Allow the dough to rise in a warm place for 2 hours.
  • Preheat the oven to 350°F. Whisk together the remaining egg and the teaspoon of milk. Brush over the top of the dough. Bake for 30-35 minutes, until the top is a deep golden brown. Remove from the oven and cool slightly before removing from the bowl. 

Nutrition

Calories: 236.78kcalCarbohydrates: 44.28gProtein: 7.13gFat: 2.25gSodium: 149.81mgFiber: 2.19gSugar: 7.34g
Keyword Baked, Bread, Fall, Food Processors, Magimix, Pumpkin
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