Pumpkin Brioche with swirls of pecan captures the essence of fall. It has all the feels, flavors, and texture of what fall should be. The pumpkin adds just the right backdrop for the pecan filling. It just all works. Trust me, you will want to try this pumpkin bread recipe!
Why You Will Love This Recipe
- Each bite of pumpkin brioche captures the flavor of Autumn.
- Great flavor. Pumpkin, pecan, and cinnamon create a winning combination!
- Homemade pumpkin bread everyone will love.
- The slices of bread are just as beautiful. My family went crazy over this! I am telling you, not only is the pumpkin brioche with pecan filling beautiful, but it tastes amazing too!!
If you enjoy baking fresh brioche bread, I think you'll love these Lemon Swirl Brioche Rolls, Cranberry Orange Star Bread, and this Brioche Pull Apart Bread.
What is Brioche Bread?
There are a few things that make brioche bread different than your regular loaf of bread. For one, it is an egg-rich dough. Meaning there are a lot of eggs.
It is also heavy in butter. The butter is added slowly over about a 15-minute period of time.
Brioche bread dough works best with a cool rise rather than a warm one. This means it takes longer than the average bread to make. However, it's also a good thing since you can make it ahead of time. Also, the cool rise makes the dough so much easier to work with and enhances the flavors.
It typically bakes up in a fancy shape with a fluted base and knot on top. It works to make smaller-sized buns or larger loaves.
Ingredients For Pumpkin Brioche
Don't be too scared off by the ingredients needed to make this pumpkin brioche recipe. The list looks pretty long, but most are simple ingredients that you can easily locate at the grocery store.
- Active dry yeast: This isn't the same as instant yeast. It's the traditional type of yeast and will need to be activated in warm water before mixing into the dough.
- Flours: Use a blend of whole wheat flour and all-purpose flour.
- Eggs: Give the brioche its color, texture, and richer flavor.
- Butter: Use unsalted butter and allow it to soften prior to starting the bread.
- Brown sugar: Adds a touch of sweetness to the bread.
- Pumpkin puree: Use storebought pumpkin puree but make sure you don't grab pumpkin pie filling! They're not even remotely the same thing. If you prefer to make homemade, be sure to strain it well since it tends to contain more liquid than canned.
- Pecans: Used to create a swirl inside the brioche.
- Flavoring for the pecan swirl: A mixture of honey, cinnamon, cardamom, nutmeg, and cloves.
For the complete list of ingredients and quantities, check the recipe card.
Equipment
Baking fresh bread requires a few special kitchen tools. These make the process easier and saves you some time.
- Bosch Stand Mixer If you are in the market for a new mixer, I cannot recommend this enough!!
- Tupperware to store the dough in.
- Bench Knife A favorite when I am working with bread dough
- Cuisinart Food Processor
- Baking pans
- Cooling Racks
How to Make Brioche Bread With Pumpkin
Start by activating your yeast. In this recipe, it is with warm water. Remember you don't want the water to be too hot or too cool, only warm to the touch.
It should only take a couple of minutes to activate and will appear frothy and bubbly.
Next, add all the other ingredients except for the butter.
Mix for about a minute, then start adding in your butter. Add one tablespoon pieces of butter in one-minute intervals. Give it plenty of time to mix in before adding the next tablespoon.
TOP TIP: Make sure your butter is soft. It will not mix into the pumpkin brioche bread if it's too hard.
The goal here is to mix your dough well enough that it forms a "window". When the dough is stretched gently it will form a window you can almost see-through.
SPECIAL NOTE: Now, one thing to remember, when you are using whole grains, it will not be as smooth as when you use all refined grains.
Once your dough creates the windowpane, it's properly mixed. Roll it into a ball in a container large enough for it to double in size and cover it with plastic.
Place the brioche dough in the fridge and let it rise overnight.
TOP TIP: You can let it rise at room temp that same day, but I prefer to refrigerate as it is so much easier to work with after a cool rise.
Before you pull out your dough, get the filling ready. Add all ingredients to a food processor, or blender. Pulse until it is blended well.
How to Shape Brioche
Now, remove the dough from the refrigerator. I made 3 loaves with mine. You could also make 2 really large loaves if you prefer.
Divide your dough into 3 sections. Roll each section into a rectangle that is about 12x18 inches.
Spread the filling on each section, remember to leave almost an inch at the bottom for attaching once you have rolled it.
Now, roll each section just like you would a cinnamon roll, and pinch to close.
Cut a slit right down the middle. Then twist the 2 sides around each other. Make sure the cut sides are facing up. This will create the prettiest loaf.
Once it's cut you're ready to twist it. Roll the two sections together, trying to keep the cut sides facing up.
Carefully place each loaf on a baking sheet or loaf pan. Cover and let it double in a warm place.
When it's ready to make, mix together the egg wash made with 1 egg and 3-4 tablespoons of milk. Brush generously on your loaf.
Now, when I say generously, don't use too much. You don't want scrambled eggs on your loaf. 🙂
Bake until golden brown. I'm totally going fangirl, but aren't these so beautiful?!?
How to Store
After baking the pumpkin brioche, store it well wrapped at room temperature for up to four days. To extend the time you can also freeze it for up to two months. Allow it to thaw at room temperature.
Do not store pumpkin brioche in the refrigerator as the cool air will dry it out.
Expert Tips
- Don't skip the egg wash step. It makes the top so beautiful and shiny, I would make sure it happens!
- So many ways to use pumpkin brioche. This makes the best breakfast bread, french toast, bread pudding, you name it, this works for everything!!
- Remember the flour is a variable. You will want the dough to be tacky (slightly sticky), but not too sticky.
- Whole wheat absorbs more moisture so when working with whole wheat bread, you always want your dough to be a little sticky after mixing so there is plenty of moisture while the bread is rising and baking.
FAQs
Great question. There are a few reasons for the overnight cool rise. First, it makes a tacky dough SO much easier to work with! Second, when you chill the dough overnight it creates a depth of flavor you won't get with a quick, warm rise.
Without a doubt, yes. If after roasting it is still a little watery, blend the pumpkin well, then add it to a pan. Cook over medium heat, mixing frequently until the water is absorbed.
Yes, of course. I love walnuts in pumpkin brioche as well. Almonds would be great, just make sure and grind them finely. Almost any other nut you can think of would be great as well.
Yes, they can. Here is my recommendation though, make this recipe into 3-4 loaves. The 2 loaves it made were BIG. It will be more work, but really beautiful results!!
The beautiful thing about this bread is it's great for making ahead. Then it's ready to bake the day of with minimal effort. You can store the dough in the fridge for up to 4 days. Just know the flavor will change a bit, think a very, very mild sourdough flavor.
More Swirl Bread Recipes
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Pumpkin Brioche Bread with Pecan Filling
Ingredients
Pumpkin Brioche
- 1 tablespoon active dry yeast
- ½ cup warm water
- 2 cups whole wheat flour
- 3.5-4.5 cups all purpose flour
- 4 eggs
- ½ cup softened butter
- ⅓ cup brown sugar
- 1 teaspoon salt
- 1 ⅓ cup pumpkin puree I used the canned stuff, but the real stuff is awesome if you have the time!
Pecan Honey Filling
- 1 cup pecans
- 6 tablespoons melted butter
- ⅓ cup brown sugar
- ½ cup honey
- 1 ½ tablespoon cinnamon
- 1 teaspoon cardamom
- ½ teaspoon nutmeg
- 1 teaspoon cloves
Egg wash
- 1 egg
- 2 tablespoon milk
Instructions
Mix the Dough
- Start by activating the yeast. Add the yeast to the warm water. Make sure the water is just warm to the touch, too hot and it will kill the yeast. Too cool and it won't activate very quickly. This should take about 3-5 minutes.
- Next, add remaining ingredients to mixing bowl. Remember the flour is a variable. You will want the dough to be tacky (slightly sticky), but not too sticky. Anytime you make whole wheat breads, you always want your dough to be a little sticky, as the wheat absorbs plenty of moisture when it rises and bakes. Mix for about 5-7 minutes.
- Transfer the dough to a large enough container it can double in. Make sure and spray the container first. Place in fridge and let it rise overnight. You can let it rise at room temp that same day, but I prefer to refrigerate as it is so much easier to work with after a cool rise.
Make the Pecan Filling
- Combine all your ingredients for the pecan filling in food processor or blender until it is fairly smooth and well combined. Set aside.
Shape the Brioche
- Line 2 baking sheets with parchment and set aside.Pull your dough from the fridge. On a lightly floured surface place your dough. Cut into 6 even pieces. This is enough to make 3 good-sized loaves, and for each loaf you need 3 pieces.
- Roll each piece into a 12x18 inch rectangle. Spread the pecan filling on each piece, just as you would with cinnamon rolls, leaving the 1 inch at one long end without the filling. You will need that one inch to be able to pinch the roll closed. Roll each roll up carefully lengthwise. Pinching closed.
- Cut each rolled log in half lengthwise, right down the middle This will open up your roll and show the layers. Now, roll 2 sections together, trying to make sure and keep the cut sides facing up.
- Carefully place each loaf on a baking sheet or loaf pan. Cover and let it double in a warm place. Towards the end of the rise, preheat your oven to 350 degrees.
Bake the Brioche
- Combine the egg and 2 tablespoons milk. Brush the loaves with the egg wash and place in the oven.
- Once the oven is preheated and the bread has risen, place it in oven.It will take about 35-50 minutes to bake. You will want it to be a dark golden brown. If you want to take the temp on the bread, the loaf should finish between 180-200 degrees. When ready, remove from oven.
- Let me just tell you right now, your house will smell amazing. It will be so hard to not cut into the loaf the second it comes out of the oven. If you can, wait at least 10 minutes. If not, go for it!! This makes the best breakfast bread, french toast, bread pudding, you name it, this works for everything!!Now, sit back and enjoy. You deserve it!!
Notes
- Don't skip the egg wash step. It makes the top so beautiful and shiny, I would make sure it happens!
- So many ways to use pumpkin brioche. This makes the best breakfast bread, french toast, bread pudding, you name it, this works for everything!!
- Remember the flour is a variable. You will want the dough to be tacky (slightly sticky), but not too sticky.
- Whole wheat absorbs more moisture so when working with whole wheat bread, you always want your dough to be a little sticky after mixing so there is plenty of moisture while the bread is rising and baking.
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