Pumpkin Brioche Recipe – Easiest Recipe Ever: Yeasted pumpkin bread enriched with eggs and butter. This pumpkin brioche recipe is simple, straightforward, yields a buttery and soft bread that tastes of pumpkin and has the most tender crumb. The dough can be made for sweet or savory meals.Â
Pumpkin Brioche Recipe – Easiest Recipe Ever
Ingredients:
For the Brioche Dough:
- 1/4 cup warm milk (about 110°F or 43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup pumpkin puree
- 3 large eggs
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions:
- In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl or stand mixer, combine the flour, sugar, salt, cinnamon, nutmeg, ginger, and cloves.
- Add the softened butter, pumpkin puree, eggs, and the yeast mixture to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface or in the stand mixer with a dough hook for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
- Punch down the risen dough and turn it out onto a floured surface. Divide it into two equal parts.
- Shape each half into a ball or loaf and place them into greased loaf pans.
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the egg and milk for the egg wash. Brush this mixture over the top of each brioche.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the internal temperature reaches about 190°F (88°C).
- While the brioche is baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Once the brioche is done baking, allow it to cool in the pans for 10 minutes, then transfer it to a wire rack to cool completely.
- Drizzle the glaze over the cooled brioche.
Enjoy your delicious Pumpkin Brioche!
