Pumpkin Brioche Recipe

Pumpkin Brioche Recipe: Yeast-risen pumpkin bread that has eggs and butter added to it. This pumpkin brioche recipe is honest and easy to follow. It makes a soft, buttery bread that tastes like pumpkin and has the softest crumb. You can use the dough to make sweet or savory foods.

Pumpkin Brioche Recipe


  • 9g or 1 tablespoon active dry yeast or rapid rise yeast
  • 30g or 2 tablespoons whole milk
  • 125 g or ½ cup canned pumpkin puree
  • 50 g or ¼ cup brown sugar
  • ½ tsp fine sea salt
  • 2 large eggs
  • 350 all purpose flour about 2 ¾ cups
  • 113 g or ½ cup softened butter

How to make Pumpkin Brioche

  • First, let the butter soften on the counter for a while. That way, when it’s time to add it to the dough, it will already be room temperature. Don’t let it melt or even get melty. It should be soft enough that pressing it will easily leave a mark.
  • You can start making the dough once the butter is soft. Put the yeast in the stand mixer’s bowl and pour the milk over it. Add the yeast to the milk and mix it well. Then, let it sit for one minute. This helps the yeast start to break down and work.
  • After that, stir in the pumpkin puree. After that, add the sugar and eggs and stir them around just enough to break them up. First, measure out the flour. If you don’t have a scale, fluff the flour up with a fork and then shake it over the measuring cup you’re using to level it. This will keep the cup from getting too full of flour.
  • Put the salt and it right into the bowl. Right now is the time to add the vanilla. Add the dough hook and set the mixer to medium-low speed. It will look pretty rough as the dough starts to come together. After about three to five minutes of kneading, it should look like it’s well mixed. Then you can start to add the butter.
  • Cut the butter into tablespoon-sized pieces. Give the dough enough time to work through (or almost work through) each slice of butter before adding the next one. The dough will look very wet and sticky once all the butter is added. We’ll have to work the gluten back into the dough because adding all that butter broke it down.
  • The dough will start to come together around the dough hook slowly. It will start to clear the bowl’s bottom. You can scrape the sides up with a rubber spatula and add them to the middle dough. Knead some more.
  • Knead the dough until the bowl is clean and the dough is smooth, sticky, and all in one big lump. This takes about 10 minutes all together, but it can take longer if you knead on low or if you double the recipe. It takes me about 20 minutes to get to this point when I double this recipe.

Also See:

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  • Serving Size: 1 loaf
  • Calories: 308
  • Sugar: 7.2 g
  • Sodium: 374.1 mg
  • Fat: 12.9 g
  • Carbohydrates: 40.4 g
  • Protein: 7.7 g
  • Cholesterol: 76.7 mg

How Long Does This Pumpkin Brioche Last?

At room temperature, this brioche will last for three to four days in a container that keeps air out. If you store it well, it will still stay fluffy. You can also put it in the fridge in a container that won’t let air in and keep it there for up to a week. Take it out of the fridge five minutes before you want to eat it so it’s not cold.

Can I Freeze Pumpkin Brioche?

Yes, you can! After it’s baked, this pumpkin brioche can be frozen. To freeze it, all you have to do is let it cool, wrap it in foil or cling film, and then put it in a cooler or freezer bag. It can be frozen whole or cut up. Mark it because it will last up to two months!

When you’re ready, just take a slice out of the drawer and toast it. You can let it thaw overnight in the fridge and eat it the next day if you frozen it as a whole loaf.

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