Pumpkin brioche brings together the rich, buttery texture of classic French bread with the warm, comforting flavors of fall. This soft, slightly sweet bread is perfect for cozy mornings or festive gatherings. Its delicate crumb and subtle pumpkin aroma make it a standout addition to any breakfast or brunch table.
We love how pumpkin adds moisture and a hint of natural sweetness without overpowering the brioche’s tender crumb. Whether you’re a seasoned baker or just starting out, this recipe is approachable and yields impressive results. Let’s dive into making this delicious pumpkin brioche that’s sure to become a seasonal favorite in our kitchens.
Ingredients
To create the perfect Pumpkin Brioche, we need high-quality ingredients that balance richness, moisture, and flavor. Below are the essentials for the dough and the finishing egg wash.
For the Pumpkin Brioche Dough
- 3 ¼ cups (390g) all-purpose flour, sifted for a light, airy structure
- 1/3 cup (67g) granulated sugar to add subtle sweetness
- 1 tsp salt to enhance flavor complexity
- 2 ¼ tsp (1 packet) active dry yeast for the perfect rise
- ½ cup (120ml) warm whole milk (about 110°F) to activate the yeast
- ¾ cup (180g) pumpkin puree—fresh or canned, unsweetened, for natural moisture and vibrant color
- 3 large eggs, room temperature, for richness and structure
- 10 tbsp (140g) unsalted butter, softened to room temperature for the tender, rich crumb
- 1 tsp ground cinnamon to complement the pumpkin flavor
- ¼ tsp ground nutmeg as a warm spice accent
For the Egg Wash
- 1 large egg, beaten
- 1 tbsp whole milk
We use this egg wash to create a glossy, golden finish that makes our Pumpkin Brioche irresistibly beautiful.
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 ¼ cups (390g) | Sifted |
| Granulated sugar | 1/3 cup (67g) | |
| Salt | 1 tsp | |
| Active dry yeast | 2 ¼ tsp (1 packet) | |
| Warm whole milk | ½ cup (120ml) | About 110°F |
| Pumpkin puree | ¾ cup (180g) | Unsweetened, fresh or canned |
| Eggs | 3 large | Room temperature |
| Unsalted butter | 10 tbsp (140g) | Softened |
| Ground cinnamon | 1 tsp | |
| Ground nutmeg | ¼ tsp | |
| Egg (for wash) | 1 large | |
| Whole milk (for wash) | 1 tbsp |
Equipment Needed
To achieve the perfect Pumpkin Brioche, having the right equipment is essential. Each tool plays a crucial role in ensuring our dough develops the ideal texture and flavor.
Essential Equipment for Pumpkin Brioche
Here is a list of the key equipment we use throughout the pumpkin brioche preparation process:
| Equipment | Purpose |
|---|---|
| Stand Mixer with Dough Hook | To knead the dough efficiently and develop gluten |
| Large Mixing Bowl | For combining and proofing the dough |
| Measuring Cups and Spoons | Accurate measurement of dry and wet ingredients |
| Rubber Spatula | To scrape down sides and fold ingredients |
| Kitchen Scale | For precise ingredient weighing |
| Plastic Wrap or Clean Kitchen Towel | To cover dough during proofing steps |
| Rolling Pin | To gently shape and roll dough if needed |
| Baking Sheet or Brioche Pan | For shaping and baking the pumpkin brioche |
| Parchment Paper | Prevents sticking and ensures even baking |
| Pastry Brush | To apply egg wash for a glossy golden crust |
| Oven Thermometer | Ensures precise oven temperature |
Additional Helpful Tools
While optional, these tools can enhance our baking experience and results:
- Dough Scraper: Easily divide and handle sticky brioche dough.
- Cooling Rack: Allows bread to cool evenly and prevents sogginess.
- Instant-Read Thermometer: Checks the internal temperature of the bread to confirm perfect doneness (around 190°F/88°C).
By equipping ourselves with these essentials, we can confidently prepare our Pumpkin Brioche with consistent results, a tender crumb, and that unforgettable fall flavor.
Make-Ahead Instructions
To enjoy our Pumpkin Brioche fresh with minimal effort, we recommend preparing the dough in advance. This make-ahead method enhances flavor development and allows for flexible baking schedules.
Step 1: Prepare the Dough
Follow the recipe instructions to combine and knead the dough until smooth and elastic. Once kneaded, shape it into a ball.
Step 2: First Rise (Bulk Fermentation)
Place the dough in a large, lightly oiled bowl. Cover it tightly with plastic wrap or a clean kitchen towel. Allow it to rise in a warm spot for about 1 to 2 hours, or until doubled in size.
| Stage | Action | Timeframe | Temperature |
|---|---|---|---|
| Bulk Fermentation | Let dough rise covered | 1 to 2 hours | Approximately 75°F |
Step 3: Refrigerate Overnight
After the dough has doubled, punch it down gently to release excess air. Cover it again and place it into the refrigerator. This overnight fermentation slows yeast activity and allows the flavors to deepen, resulting in a richer, more aromatic pumpkin brioche.
Tip: Refrigerate for 8 to 12 hours. Avoid rising longer than 24 hours to prevent overproofing.
| Stage | Action | Timeframe | Temperature |
|---|---|---|---|
| Cold Fermentation | Refrigerate dough after rise | 8 to 12 hours | 36°F to 40°F |
Step 4: Bring Dough to Room Temperature
Remove the dough from the refrigerator about 1 to 2 hours before baking. This allows the dough to warm up and undergo a second rise or proof, which is essential for that tender crumb and fluffy texture.
Step 5: Final Proof and Bake
Once the dough has warmed, shape it as the recipe directs, place it in your brioche pan or baking sheet, and let it proof until it doubles again — about 45 minutes to 1 hour. Apply the egg wash and bake as instructed for a golden, glossy finish.
Using this make-ahead technique not only improves the brioche’s flavor but also fits perfectly into busy schedules. With just a little planning, we can enjoy the comforting aroma and seasonal richness of our Pumpkin Brioche any morning or gathering.
Instructions
Follow these precise steps to create our rich and tender Pumpkin Brioche. Each stage builds on the last to achieve the soft crumb and warm flavor distinctive of this seasonal favorite.
Prep the Ingredients
- Measure all-purpose flour precisely for structure.
- Warm whole milk to about 110°F (43°C) to activate yeast without killing it.
- Beat eggs until smooth.
- Soften unsalted butter but keep it cool.
- Prepare pumpkin puree fresh or canned with no added spices.
- Combine ground cinnamon and ground nutmeg for even spice distribution.
- Have granulated sugar, salt, and active dry yeast ready for immediate use.
| Ingredient | Prep Details |
|---|---|
| All-purpose flour | Measured, room temperature |
| Whole milk | Warmed to 110°F (43°C) |
| Eggs | Beaten smooth |
| Unsalted butter | Softened but cool |
| Pumpkin puree | Fresh or canned, no seasoning |
| Ground cinnamon | Mixed with nutmeg |
| Ground nutmeg | Mixed with cinnamon |
| Granulated sugar | Measured |
| Salt | Measured |
| Active dry yeast | Fresh or proofed |
Making the Pumpkin Brioche Dough
- In the bowl of a stand mixer, combine warm milk, active dry yeast, and a pinch of sugar. Stir gently and let sit 5-10 minutes until foamy.
- Add flour, granulated sugar, salt, ground cinnamon, and ground nutmeg to the yeast mixture. Mix with a dough hook on low speed until combined.
- Slowly stream in pumpkin puree and beaten eggs. Continue mixing until incorporated.
- Add softened unsalted butter gradually in small pieces. Knead on medium speed for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
Tip: The dough should pull away from the sides of the bowl cleanly but remain soft to the touch.
First Rise
- Lightly oil a large bowl and place the dough inside.
- Cover with plastic wrap or a clean kitchen towel.
- Let rise in a warm draft-free area for 1 to 2 hours or until doubled in size.
Note: This bulk fermentation develops flavor and texture essential for Pumpkin Brioche.
Shaping the Brioche
- Punch down the dough gently to release air.
- Transfer dough to a lightly floured surface.
- Roll dough into a rectangle or divide into equal portions depending on your pan choice.
- Shape into desired forms—either a traditional loaf or individual brioche buns.
- Place shaped dough into a buttered brioche pan or on a parchment-lined baking sheet.
Second Rise
- Cover shaped dough loosely with plastic wrap or a kitchen towel.
- Proof at room temperature for 45 to 60 minutes until puffy and almost doubled.
- Alternatively, refrigerate uncovered for 8-12 hours for overnight proofing which develops deeper flavor.
Applying the Egg Wash
- In a small bowl, whisk together 1 beaten egg and 1 tablespoon of whole milk.
- Using a pastry brush, apply a thin even coat of egg wash over the surface of the proofed brioche.
- This step ensures a glossy golden crust after baking.
Baking the Pumpkin Brioche
- Preheat your oven to 375°F (190°C) ensuring accurate temperature with an oven thermometer.
- Bake the brioche on the middle rack for 25-30 minutes or until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 190°F (88°C).
- If the top browns too quickly, tent loosely with aluminum foil.
- Remove from oven and transfer to a cooling rack.
- Allow to cool at least 20 minutes before slicing to preserve crumb moisture.
Serving Suggestions
Our Pumpkin Brioche shines as a versatile treat that complements a wide range of meals and occasions. Here are some of our favorite ways to serve it that highlight its rich, tender crumb and warm seasonal flavors:
1. Breakfast and Brunch Delights
- Toasted Brioche Slices: Lightly toast slices to bring out a slightly crisp exterior while preserving a soft inside.
- Spread with Honey or Maple Syrup: Add a drizzle of natural sweetness for an easy, cozy start to your day.
- Cream Cheese or Mascarpone: A smooth layer of cream cheese or mascarpone balances the subtle pumpkin spice notes.
2. Elegant Dessert Options
- French Toast Style: Dip thick slices in an egg custard with cinnamon and vanilla, then pan-fry until golden. Serve topped with fresh berries and whipped cream.
- Bread Pudding: Cube leftover brioche and bake with custard, warm spices, and nuts for a comforting dessert.
- With Spiced Butter: Combine softened butter with cinnamon, nutmeg, and a touch of brown sugar as a decadent spread.
3. Savory Pairings
- Sandwich Base: Use as a unique bun for turkey or grilled chicken sandwiches, adding savory and sweet contrast.
- Accompaniment to Soups: Serve warm slices alongside creamy pumpkin or butternut squash soup for a perfect seasonal meal.
Quick Serving Tips Table
| Serving Style | Preparation | Ideal Pairings |
|---|---|---|
| Toasted with Spread | Toast 1-2 minutes | Honey, maple syrup, cream cheese |
| French Toast | Dip in custard, pan-fry | Berries, whipped cream, powdered sugar |
| Bread Pudding | Cube and bake with custard | Raisins, walnuts, caramel sauce |
| Savory Sandwich | Use fresh or toasted slice | Turkey, chicken, arugula, mustard |
| Soup Side | Warm, with butter spread | Pumpkin soup, butternut squash soup |
“The lovely texture and subtle sweetness of our Pumpkin Brioche make it a perfect canvas for both sweet and savory flavors — letting us enjoy autumn’s bounty in every bite.”
Experimenting with these serving methods allows us to appreciate the brioche’s rich, moist crumb and delicate pumpkin aroma in many satisfying ways.
Storage Tips
Proper storage is essential to maintain the moisture, flavor, and freshness of our Pumpkin Brioche to enjoy it at its best for days after baking. Here are the most effective ways to store and preserve our seasonal favorite:
Room Temperature Storage
- Wrap the cooled brioche tightly in plastic wrap or place it in a large resealable bag to avoid air exposure.
- Store in a cool, dry place away from direct sunlight.
- Consume within 2 to 3 days for optimum softness and flavor.
Refrigeration
- If we need to keep the brioche longer, gently wrap it in plastic wrap first and then aluminum foil for extra protection against drying out.
- Store in the refrigerator for up to 1 week.
- Note: Refrigeration may slightly dry the bread but preserves the pumpkin and dairy elements safely.
Freezing for Long-Term Storage
- Slice the brioche before freezing to allow easy thawing of single portions.
- Wrap each slice or whole loaf with plastic wrap followed by aluminum foil or place inside a freezer-safe bag.
- Label with the freezing date for reference.
- Freeze for up to 3 months without significant loss of flavor or texture.
| Storage Method | Wrapping Requirement | Storage Duration | Notes |
|---|---|---|---|
| Room Temperature | Plastic wrap or resealable bag | 2 to 3 days | Best for immediate consumption |
| Refrigeration | Plastic wrap + aluminum foil | Up to 1 week | May dry slightly |
| Freezing | Plastic wrap + foil/freezer bag | Up to 3 months | Slice before freezing |
Thawing and Refreshing
“To enjoy our pumpkin brioche as fresh as the day it was baked, proper thawing is key.”
- Thaw frozen slices at room temperature or lightly toast them directly from the freezer for a warm, crisp exterior.
- For whole loaves, thaw overnight in the refrigerator or on the counter for several hours to avoid condensation buildup.
- To revive softness, briefly heat slices in a 350°F (175°C) oven for 5 minutes or use a microwave on low power for 15-20 seconds.
Taking these storage steps ensures each bite of our Pumpkin Brioche stays perfectly tender, flavorful, and deeply comforting — ready for any occasion.
Conclusion
Pumpkin brioche brings a wonderful twist to traditional brioche with its moist texture and warm fall flavors. It’s a versatile bread that fits perfectly into any meal, whether sweet or savory. With the right ingredients, tools, and a bit of patience, we can easily bake this seasonal delight at home.
By planning ahead and following simple storage tips, pumpkin brioche can be enjoyed fresh and flavorful for days. It’s a comforting treat that adds a cozy touch to mornings and gatherings alike—making it a must-try recipe for anyone who loves baking and seasonal flavors.
Frequently Asked Questions
What is pumpkin brioche?
Pumpkin brioche is a soft, slightly sweet French bread that combines rich brioche texture with the natural sweetness and moisture of pumpkin, making it perfect for fall and festive occasions.
What ingredients do I need to make pumpkin brioche?
You’ll need all-purpose flour, granulated sugar, salt, active dry yeast, warm whole milk, pumpkin puree, eggs, unsalted butter, ground cinnamon, ground nutmeg, plus an egg wash made from a beaten egg and whole milk.
What equipment is essential for baking pumpkin brioche?
Key tools include a stand mixer with a dough hook, mixing bowls, measuring cups and spoons, a rubber spatula, a rolling pin, baking sheet or brioche pan, parchment paper, pastry brush, and an oven thermometer.
Can I prepare pumpkin brioche dough in advance?
Yes, you can make the dough ahead by completing the first rise, then refrigerating it overnight for cold fermentation before shaping and final proofing. This enhances flavor and fits busy schedules.
How do I bake pumpkin brioche for the best results?
Bake the shaped dough at the recommended temperature until it develops a deep golden crust. Apply an egg wash before baking for a glossy finish and follow the article’s timing guidelines for perfect texture.
What are some good serving ideas for pumpkin brioche?
Serve toasted with honey or cream cheese for breakfast, use it for French toast or bread pudding as desserts, or as a sandwich base and soup accompaniment for savory meals.
How should I store pumpkin brioche to keep it fresh?
Store at room temperature for 2-3 days, refrigerate up to 1 week (may dry out), or freeze for up to 3 months. Slice before freezing and thaw properly to maintain moisture and flavor.