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Pumpkin Brioche Bread

Pumpkin brioche bread with a tender, pillowy crumb made in a stand mixer and baked until deeply golden. Enriched dough with pumpkin puree and pumpkin pie spice, then finished with an egg wash for a glossy crust.
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Prep Time 30 minutes
Cook Time 35 minutes
rising 3 hours
Total Time 4 hours 5 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: French-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3.5 cup bread flour
  • 0.25 cup granulated sugar
  • 2.25 tsp instant yeast
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp salt
Wet ingredients
  • 0.75 cup pumpkin puree at room temperature
  • 3 eggs at room temperature
  • 0.25 cup milk warm
Brioche enrichment
  • 1 cup unsalted butter softened
Egg wash
  • 1 egg
  • 1 tbsp milk

Equipment

  • 1 stand mixer with dough hook
  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Mix the dough
  1. Whisk bread flour, granulated sugar, instant yeast, pumpkin pie spice, cinnamon, and salt in a stand mixer fitted with a dough hook until evenly combined.
  2. Add pumpkin puree, eggs, and warm milk, then mix on medium until a smooth dough forms, about 5 minutes, until it looks glossy and cohesive.
  3. Add softened butter 1 tablespoon at a time, mixing until each addition is fully incorporated before adding the next, for 10–15 minutes until the dough is very soft and silky.
Rise
  1. Let the dough rise at warm room temperature for 1.5 hours until doubled in size and visibly puffy.
  2. Refrigerate overnight or shape immediately into a loaf by placing the dough in a greased 9x5 pan, then rise 1.5 hours until the dough reaches the top and feels airy.
Bake
  1. Brush the loaf with egg wash so the surface is evenly coated with a thin, glossy layer.
  2. Bake at 375°F for 30–35 minutes until deeply golden and the loaf sounds hollow when tapped.
  3. Cool completely on a rack until fully set, so slices stay clean and the crumb stays tender.

Notes

For the silkiest brioche dough, use room-temperature eggs and pumpkin puree and add butter slowly so the emulsion stays smooth. Store tightly wrapped at room temperature up to 2 days or refrigerate up to 5 days; freeze wrapped slices up to 2 months. For a dairy-light option, swap the milk and butter for baking-style plant alternatives that solidify or behave like butter (results vary but texture can remain soft).