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Pumpkin Brioche Bread

Pumpkin brioche bread with a silky, enriched dough and a pillowy crumb, infused with pumpkin puree and pumpkin pie spice. Baked until deeply golden, then sliced clean after cooling.
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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: 460
Ingredients Equipment Method Notes

Ingredients
  

Bread dough
  • 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
  • 0.75 cup pumpkin puree at room temperature
  • 3 eggs at room temperature
  • 0.25 cup warm milk
  • 1 cup unsalted butter softened (added gradually)
Egg wash
  • 1 egg
  • 1 tbsp milk

Equipment

  • 1 stand mixer

Method
 

Mix and build the brioche dough
  1. Whisk bread flour, granulated sugar, instant yeast, pumpkin pie spice, cinnamon, and salt in a stand mixer with dough hook. Mix just until evenly combined.
  2. Add pumpkin puree, eggs, and warm milk, then mix on medium until a smooth dough forms, about 5 minutes. Stop when the dough looks silky and cohesive.
  3. Add softened unsalted butter 1 tablespoon at a time, waiting until each piece is incorporated before adding the next, 10–15 minutes total. The dough should stay very soft and glossy.
Rise, shape, and proof
  1. Cover the dough and let it rise for 1.5 hours until doubled in size. Look for a noticeably increased volume and lighter texture.
  2. Refrigerate overnight or shape immediately into a loaf by placing the dough in a greased 9x5 pan. Keep the dough level so it bakes evenly.
  3. Rise again for 1.5 hours until puffy in the pan. The dough should spring back slowly when gently pressed.
Bake and finish
  1. Brush the loaf with egg wash (egg mixed with milk) so the top turns glossy as it bakes. Apply a thin, even layer.
  2. Bake at 375F for 30–35 minutes until deeply golden. Use the color change—golden brown with slightly darker edges—as your cue.
  3. Cool completely before slicing to keep the crumb tender and clean-cut. Wait until the loaf is fully cooled to avoid tearing.

Notes

For the softest crumb, keep all dairy and eggs at room temperature and add butter slowly so the dough stays emulsified and silky. Store baked bread tightly wrapped in the fridge up to 4 days; rewarm slices in the microwave for 10–15 seconds. Freezing is yes—slice and freeze up to 2 months, then thaw at room temperature. If you want a dairy-reduced version, substitute unsalted butter with a plant-butter blend intended for baking (texture may vary).