A soft, golden pumpkin brioche with a rich, buttery crumb and beautiful braided shape — tender, slightly sweet, and perfect for pulling apart while warm.
Description
This enriched pumpkin brioche has a shiny golden crust and a light, fluffy interior with a subtle pumpkin flavour. The dough is shaped into a classic braid, giving the loaf its elegant twisted look. When pulled apart, it reveals a soft, stretchy crumb that is moist and delicately sweet. Ideal for breakfast, brunch, or an afternoon treat with butter or jam.
Yield
1 medium braided loaf
Ingredients
- 3 ½ cups (440 g) bread flour or all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 tsp (7 g) instant yeast
- 1 tsp salt
- ½ cup (120 g) pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ⅓ cup (80 ml) warm milk
- ½ cup (115 g) unsalted butter, softened
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- 1 egg + 1 tbsp milk (for egg wash)
Instructions
- Make the dough
In a large bowl (or stand mixer), combine the flour, sugar, yeast, and salt. Add the pumpkin puree, eggs, warm milk, and vanilla. Mix until a shaggy dough forms, then knead in the softened butter. Continue kneading for 10–12 minutes until the dough is smooth, soft, and elastic. - First rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1.5–2 hours, or until doubled in size. - Shape the braid
Gently punch down the dough and divide it into 3 equal pieces. Roll each piece into a long rope. Braid the three ropes together and tuck the ends under. Place the braid on a parchment-lined baking sheet or in a loaf pan. Cover and let rise for another 45–60 minutes. - Egg wash & bake
Preheat the oven to 350°F (175°C). Brush the loaf gently with egg wash. Bake for 30–35 minutes, until deep golden brown and the internal temperature reaches about 190°F (88°C). If the top browns too quickly, tent loosely with foil. - Cool
Transfer to a wire rack and let cool for at least 20–30 minutes before slicing or pulling apart.
Tips
- Make sure the pumpkin puree is thick and not watery — blot it with paper towels if needed.
- The dough is enriched and can be sticky; avoid adding too much extra flour while kneading.
- Best enjoyed the same day while soft and fresh. Store leftovers in an airtight bag and reheat gently or toast.
