Pumpkin Brioche Swirled with Pecan Filling is fall. It has all the feels, flavors, and texture of what fall should be.
The pumpkin adds just the right backdrop for that pecan filling. It just all works. Trust me, you will want to try this.
This is a partial wheat loaf. I love to grind my own wheat for bread whenever possible. Nutrimill is the grain grinder I have used for a very long time. The difference between fresh ground flours and store-bought is like night and day. Seriously, there is no comparison. For this loaf and almost all my yeast doughs, I prefer hard white wheat. With the amount of flour you need for this recipe, you will have it ground in no time with the Nutrimill! If a grain mill isn’t it the plans, no problem! You can always purchase your white wheat from a reputable source.
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.
I chose brown sugar for a sweetener in this recipe. I really like pumpkin and brown sugar together. If you want another sweetener, like honey or maple syrup, or even white sugar- go for it.
You can roast your own pumpkin, it’s delicious. I didn’t have time for that though, so I went with the canned variety instead. I also love to use store brand ingredients whenever possible. Great Value is Walmart’s brand and I love it. (Not an ad).
The dough will be tacky (slightly sticky), you want this. I think it is such a pretty color. Now, as soon as it is finished mixing, put it in a sprayed container to refrigerate. Keep in mind the dough will double overnight. Be sure your container will accommodate this.
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.
Now, remove the dough from refrigerator.
I made 2 loaves with mine. You could make one really large loaf if you choose.
You will need 3 sections for each braided loaf. I have 6 sections, for 2 loaves.
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 and pinch to close.
Here are the 3 sections.
Cut a slit right down the middle.
The finished braided loaf. Isn’t it so beautiful?!? Cover and let it rise until doubled.
You can skip the egg wash step, but it makes the top so beautiful and shiny, I would make sure it happens! The egg wash I use is a simple mix- 1 egg and about 3-4 tablespoons milk. Mix this well and 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 fan girl, but aren’t these so beautiful?!?
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!!
Another closer look.
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 a 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 to a pan. Cook over medium heat, mixing frequently until the water is absorbed.
Yes, of course. I love walnuts in here as well. Almonds would be great, juts make sure and grind them finely. Almost any other nut you can think of would be great as well.
Yes, 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 is it is great for make ahead, ready to bake the day of with minimal effort. You can store this is the fridge for up to 4 days. Just know the flavor will change a bit, think a very, very mild sourdough flavor.